Chicken Tortellini Soup With Mushrooms And Spinach Recipes

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CHICKEN & SPINACH TORTELLINI SOUP



Chicken & Spinach Tortellini Soup image

Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1-1/2 cups sliced fresh mushrooms
2 tablespoons butter
2 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (9 ounces) refrigerated cheese tortellini
4 cups shredded rotisserie chicken
1 package (6 ounces) fresh baby spinach, coarsely chopped
1/2 teaspoon pepper
8 teaspoons grated Parmesan cheese

Steps:

  • In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.

Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH



Chicken Tortellini Soup With Mushrooms and Spinach image

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!

Provided by Kim127

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
1 tablespoon garlic, minced
1/2 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

Steps:

  • 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.

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