Creamy Chicken Soup: Rich 1-Pot Meal

You know, my kitchen is my happy place, and it all started with a love for simple, delicious chicken dishes that just make life a little easier and a lot more joyful. I’m Anna, and I’m all about sharing those kinds of recipes – the ones that taste amazing without a ton of fuss. My personal cooking journey has been all about discovering how to bring fantastic flavors to the table, especially with chicken, even on the busiest nights. And let me tell you, this Creamy Chicken, Spinach and Mushroom Tortellini Soup is one of those gems I stumbled upon and absolutely adore. It’s the kind of meal that feels like a warm hug in a bowl, perfect for when you just need something comforting and easy.

Why You’ll Love This Creamy Chicken, Spinach and Mushroom Tortellini Soup

Okay, so why is this soup a total winner? It’s one of those recipes that just ticks all the boxes, you know? It’s incredibly easy to throw together, bursting with fantastic flavors, and just screams comfort. Seriously, it’s the perfect antidote to a long day!

• Quick Prep Time: With only about 20 minutes of prep, this is a lifesaver for busy weeknights.
• Packed with Flavor: You’ve got tender chicken, earthy mushrooms, fresh spinach, and cheesy tortellini all swimming in a rich, creamy broth. It’s a flavor party in every spoonful!
• Hearty and Satisfying: This soup isn’t just a starter; it’s a full meal. The tortellini and chicken make it super filling and oh-so-comforting.
• Simple One-Pot Wonder: Did I mention it’s a one-pot meal? Yep, that means less mess and less cleanup, which is always a win in my book!

Gathering Your Ingredients for Creamy Chicken, Spinach and Mushroom Tortellini Soup

Alright, let’s get everything ready for our delicious soup! Having all your ingredients prepped and measured makes the whole cooking process so much smoother, trust me. You’ll need some good ol’ olive oil to get things started, along with a medium yellow onion, some carrots, and lovely cremini mushrooms. Don’t forget the minced garlic – it’s the backbone of so much flavor!

Then we’ve got our chicken broth, nice and low-sodium so we can control the saltiness ourselves. For the chicken, I like to use boneless, skinless breasts and pound them out a bit so they cook evenly and quickly. Some dried oregano and thyme give it that perfect herby touch. And of course, salt and pepper to taste. For that luscious creamy base, we’ll use butter, flour, and milk – whole milk really makes it extra creamy, but use what you have!

The stars of the show are definitely the refrigerated three-cheese tortellini and fresh spinach. And for that final touch of decadence, a little heavy cream. Oh, and don’t forget the parmesan cheese for serving – it’s optional, but highly recommended!

Ingredient	Quantity	Preparation Notes
Olive Oil	1 1/2 Tbsp	For sautéing
Yellow Onion	1 1/3 cups	Chopped (about 1 medium)
Carrots	1 1/3 cups	Diced (about 3 medium)
Cremini Mushrooms	8 oz	Sliced
Garlic	3 cloves	Minced
Low-Sodium Chicken Broth	4 1/2 cups
Boneless Skinless Chicken Breast	1 lb	Pounded evenly to about 1/2-inch thickness
Dried Oregano	1 tsp
Dried Thyme	1/2 tsp
Salt and Freshly Ground Black Pepper	To taste	Adjust to your preference
Unsalted Butter	1/4 cup	Sliced into 1 Tbsp pieces
All-Purpose Flour	1/3 cup	For thickening the sauce
Milk	2 1/2 cups	Whole milk recommended for creaminess
Refrigerated Three Cheese Tortellini	9 oz
Fresh Spinach	4 oz (4 cups)	Washed
Heavy Cream	1/3 cup	For extra richness
Finely Shredded Parmesan Cheese	For serving	Optional, for topping

Ingredient Clarity and Notes

Let’s chat about a few things to make this soup absolutely perfect. I always go for low-sodium chicken broth because it gives us more control over the final saltiness. You don’t want a soup that’s too salty, right? And pounding out the chicken breasts might seem like an extra step, but it’s totally worth it! It ensures the chicken cooks super evenly and stays nice and tender, not tough or dry. We’re aiming for that 165°F internal temperature, so it’s safe and delicious.

Now, about the “Vegetarian” diet detail you might see sometimes – this version is definitely not vegetarian because of the chicken and chicken broth. If you wanted to make a vegetarian version, you could swap the chicken for extra mushrooms or a plant-based protein and use vegetable broth instead. But for this recipe, we’re sticking with the chicken for that classic flavor we all love!

Crafting Your Creamy Chicken, Spinach and Mushroom Tortellini Soup: Step-by-Step

Sautéing the Aromatics

Okay, let’s get cooking! Grab a nice big pot or a Dutch oven – one that can hold all this goodness. Heat up that olive oil over medium-high heat. Once it’s shimmering, toss in your chopped onion, diced carrots, and sliced mushrooms. Let them sauté for about 3 minutes. You want them to start softening up. Then, add your minced garlic and cook for just another minute until you can really smell it – that’s when you know it’s fragrant and ready!

Building the Broth Base

Now, pour in your chicken broth. Add your pounded chicken breasts right into the pot. Sprinkle in the dried oregano and thyme. Give it a good season with salt and freshly ground black pepper. Don’t be shy with the pepper; it adds a nice little kick!

Cooking the Chicken

Bring everything up to a boil. Once it’s bubbling away, reduce the heat to medium-low, pop a lid on the pot, and let it simmer away for about 10 to 15 minutes. You want to make sure that chicken is cooked all the way through. A good rule of thumb is to check that it reaches an internal temperature of 165°F. We want it perfectly cooked and tender!

Preparing the Creamy Sauce

While the chicken is doing its thing in the soup pot, let’s get our creamy sauce ready. Grab a separate medium saucepan. Melt your butter over medium heat. Once it’s melted, whisk in the flour. Keep whisking constantly for about a minute – this cooks out that raw flour taste. Then, while you’re whisking like crazy, slowly, and I mean *slowly*, pour in the milk. Keep whisking so it doesn’t clump up. Season this white sauce with a little salt and pepper too. Bring it just to a light boil, stirring all the time. Once it thickens a bit, take it off the heat and set it aside. We’ll add this magic later!

Preparing the Chicken for Soup

Once your chicken is cooked through, carefully take the breasts out of the soup pot and place them on a cutting board. Let them rest for about 5 minutes. This is super important because it lets the juices redistribute, making the chicken extra moist. After it’s rested, cut the chicken into bite-sized pieces. You want them small enough to easily eat with a spoonful of soup.

Adding Tortellini and Spinach

Now, back to our soup pot! Add the refrigerated tortellini directly into the simmering broth. Put the lid back on and let it cook over medium heat for about 7 minutes, or whatever the package directions say. During the last minute of the tortellini cooking time, toss in your fresh spinach. It wilts down so fast, adding a lovely bit of green and freshness.

Finishing Touches

Almost there! Stir in your cooked chicken pieces, that luscious white sauce we made earlier, and the heavy cream. Give it all a good stir to combine everything beautifully. Let it heat through for a minute or two. And that’s it! Ladle this glorious soup into bowls and top with plenty of finely shredded parmesan cheese. Serve it warm and enjoy every comforting bite!

Tips for Perfect Creamy Chicken, Spinach and Mushroom Tortellini Soup

Making this soup is pretty straightforward, but a few little tricks can really make it shine. Trust me, these little things make all the difference!

Achieving the Right Soup Consistency

So, sometimes soup can be a bit too thin or maybe a little too thick, right? If your soup isn’t as creamy as you’d like, don’t panic! You can always simmer the white sauce a bit longer before you add it to the soup, or even stir in a little extra heavy cream at the end. If it ends up a bit too thick for your liking, just add a splash more chicken broth or milk until it’s just right. Easy peasy!

Ensuring Evenly Cooked Chicken

That step of pounding the chicken breasts? It’s not just a suggestion, it’s a game-changer for tenderness! When you pound the chicken to an even thickness, it cooks much faster and more uniformly. This means no more dry, overcooked bits or undercooked surprises. Just perfectly tender chicken throughout your soup, every single time.

Flavor Adjustments

My kitchen is all about tasting as you go! Before you serve, give your soup a good taste. Does it need a bit more salt? A little more pepper for a gentle kick? You’re the chef here, so feel free to adjust the seasonings until it tastes absolutely perfect to you. Sometimes a little extra pinch of dried herbs can liven things up too!

Storing and Reheating Your Creamy Chicken, Spinach and Mushroom Tortellini Soup

This soup is fantastic for leftovers, which makes it even better for busy weeks! Once it’s cooled down a bit, you can pop it into the fridge. It’ll keep nicely for a few days. When you’re ready to enjoy it again, just gently reheat it on the stovetop over low heat. Give it a stir now and then, and if it seems a little thick, a tiny splash of broth or milk will bring it right back to life.

If you want to make a big batch and freeze some for later, that works too! Let it cool completely, then store it in airtight containers in the freezer for up to a couple of months. Just remember to thaw it in the refrigerator overnight before reheating it on the stove. So easy!

Storage Method	Timeframe	Reheating Instructions
Refrigerator	3-4 days	Gently reheat on stovetop over low heat, stirring occasionally. Add a splash of broth or milk if needed.
Freezer	1-2 months	Thaw in the refrigerator overnight. Gently reheat on stovetop over low heat, stirring occasionally.

Frequently Asked Questions About Creamy Chicken, Spinach and Mushroom Tortellini Soup

Got questions about this wonderfully comforting soup? I’ve got answers! It’s one of those recipes that people often have little tweaks or questions about, and I’m happy to help you make it absolutely perfect for your family.

Can I make this Creamy Chicken, Spinach and Mushroom Tortellini Soup ahead of time?

You sure can! This soup is actually fantastic for making ahead. I’d recommend cooking the tortellini and wilting the spinach right before you plan to serve it, or within a day or two of making the broth base. This keeps the tortellini from getting too mushy and the spinach nice and vibrant. Just store the components separately or cook them just before serving if you’ve made the broth base earlier.

What are some good substitutions for the tortellini in this soup?

If you don’t have tortellini or want to switch things up, no problem! You could use other pasta shapes like rotini, penne, or even small shells. Just make sure they’re cooked al dente right in the soup. You could also try gnocchi for a different, pillowy texture!

How can I make this Creamy Chicken, Spinach and Mushroom Tortellini Soup a vegetarian option?

Making this vegetarian is totally doable! Just swap out the chicken broth for a good quality vegetable broth. For the chicken itself, you could add more mushrooms, or toss in some white beans or chickpeas for extra protein and heartiness. It’ll still be delicious and comforting!

My soup seems too thin, how can I thicken it?

If your soup isn’t as thick as you’d like, there are a couple of easy fixes. You can always simmer the white sauce (the butter and flour mixture) for a little longer before adding it to the soup to let it thicken up more. Or, once everything is combined, you can let the soup simmer gently for a few more minutes uncovered – this helps some of the liquid evaporate. A little extra sprinkle of flour mixed with a tiny bit of cold water (a slurry) stirred in and simmered can also do the trick!

Nutritional Estimate for Creamy Chicken, Spinach and Mushroom Tortellini Soup

Now, keep in mind this is just an estimate, because everyone’s kitchen is a little different! But based on the ingredients and serving size, here’s a rough idea of what you’re getting in each bowl of this delicious soup.

Nutrient	Amount
Calories	550
Fat	30g
Saturated Fat	15g
Carbohydrates	40g
Fiber	3g
Protein	35g
Sodium	750mg
Sugar	8g
Cholesterol	120mg
Unsaturated Fat	15g
Trans Fat	0.5g

Share Your Creamy Chicken, Spinach and Mushroom Tortellini Soup Experience!

I just love hearing from you all! If you make this Creamy Chicken, Spinach and Mushroom Tortellini Soup, please let me know how it turned out. Drop a comment below, give it a rating, or share your own kitchen adventures with it. Your feedback makes my day!

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