Chicken Tortellini Soup With Mushrooms and Spinach

"I wanted some soup one winter night and came up with this one using what I had on hand. I served it with toasted Italian bread and topped with parmesan cheese. Hope you enjoy it!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Anonymous photo by Anonymous
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

  • 2 tablespoons butter
  • 14 cup carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • 1 tablespoon garlic, minced
  • 12 teaspoon fresh thyme, minced
  • 1 teaspoon Mrs. Dash seasoning mix (original blend)
  • 8 ounces sliced mushrooms
  • 6 cups low sodium chicken broth
  • 9 ounces 3 cheese tortellini (refrigerated, I used Butoni)
  • 2 cups cooked chicken, chopped
  • 2 cups baby spinach leaves, loosely packed
  • fresh parmesan cheese, grated
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directions

  • In a large pot, heat the butter until melted.
  • Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
  • Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
  • Add the broth and heat to almost boiling.
  • Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
  • Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
  • Serve hot, topped with parmesan cheese.

Questions & Replies

  1. sorry meaning the chicken tortellini soup with mushrooms and spinach.
     
  2. How much dried thyme can be used in place of the fresh?
     
  3. Is the Mrs. Dash intended to replace salt or something else?
     
  4. I was wondering if this recipe could be done in a slow cooker, (crockpot style)?
     
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Reviews

  1. This recipe is complete comfort food bliss for our family! I typically double it, adding lots more carrots and celery than listed, and a 20 oz. package of tortellini. I also add a large can of diced tomotoes and a couple of frozen cubes of basil. It's just as yummy as leftovers.
     
  2. This has become my go-to "chicken soup" recipe. It's very filling, easy to make, and just plain tastes wonderful. I didn't have Mrs. Dash's so I substituted the same amount of Herbs de Provence, which gave the soup and nice, delicate flavor.
     
  3. Used a bunch of Italian seasoning and some salt and pepper in place of the Mrs. Dash.
     
  4. We really enjoyed this soup. I used boneless skinless thighs (DH's favorite) and browned them in a little olive oil. I then added the mushrooms to the "drippings" and sweated those until tender. I added the butter (increased to 4 tbsp) and sauteed the vegetables until soft and slightly carmelized. I didn't use the thyme or Mrs. Dash - just an all purpose seasoning. My last change was to add 1/2 cup dry white wine. I had picked up a loaf of french bread from a local bakery and it went great with the soup. I shared some with my neighbor and we all agreed this soup warmed our souls on a cold and dreary night.
     
  5. Loved this recipe! It works great as a summer soup, too. And my family loved it, I just had to double the recipe. ??
     
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Tweaks

  1. Used a bunch of Italian seasoning and some salt and pepper in place of the Mrs. Dash.
     
  2. I made this recipe and it was really good, everyone enjoyed it. I had to make a few changes - I didn't have any celery so I used a pablano pepper in place of it and used half the thyme as well as some cumin and dried cilantro to taste.
     
  3. Delicious... and I love how it is substantial enough for a meal! It came together quickly even though I had to cook the chicken from its frozen state. Only change I made was to use green pepper instead of celery (personal preference) and it worked beautifully. Thanks for sharing!
     

RECIPE SUBMITTED BY

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