Chicken Tortellini Soup With Mushrooms and Spinach

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“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!”

Ingredients Nutrition

  • 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


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

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