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Creamy Cheese Tortellini Soup with Spinach and Garlic

This Creamy Tortellini Soup is a comforting, crowd-pleasing bowl of warmth that’s perfect for chilly nights or any time you want a satisfying, hearty meal. It combines tender cheese tortellini with savory mushrooms, shredded chicken, and a rich, creamy broth. Easy to prepare, this recipe replaces takeout with homemade comfort that will leave you full and happy.

If you enjoy soups, you might also like other favorites such as Marry Me Soup or Loaded Baked Potato Soup.

What is Creamy Tortellini Soup?

Creamy Tortellini Soup is a rich, cheesy soup featuring browned mushrooms, tender cheese-filled tortellini, shredded chicken and a flavorful broth enriched with cream and Parmesan. Aromatic vegetables and herbs build the base, while optional additions like bacon and puff pastry give extra texture and depth. It’s highly adaptable—swap vegetables, herbs, or tortellini fillings to suit your taste.

Reasons why everyone loves this recipe:

  1. It’s creamy – a luscious, comforting bowl full of flavor.
  2. Puff pastry on the side – flaky, golden pastries add a delightful crunch.
  3. Quick and simple – straightforward steps and easy ingredients make this a fuss-free meal.

Ingredients You’ll Need for Creamy Tortellini Soup

  • Mushrooms: Sliced cremini, button, shiitake, or a mix for savory depth.
  • Chicken: Cooked, shredded chicken or rotisserie chicken for convenience.
  • Tortellini: Fresh or frozen cheese, spinach, or prosciutto tortellini.
  • Broth: Chicken or vegetable broth for the soup base.
  • Vegetables: Diced celery, carrots, and onions (mirepoix) for aroma and texture.
  • Garlic: Fresh minced garlic for flavor.
  • Spices: Italian seasoning, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  • White wine (optional): A splash adds complexity.
  • Cheese: Parmesan is recommended; other cheeses can be used as preferred.
  • Heavy cream: Adds richness and silky texture.
  • Bacon (optional): Crisp bacon adds smoky flavor and richness.
  • Butter & flour: For making a roux to thicken the soup.
  • Mirepoix: The combination of diced celery, onions, and carrots that forms the flavor base.

FAQ for this Mushroom Tortellini Soup

  • How long does it take? With pre-cooked or rotisserie chicken, you can have this ready in under an hour. If you cook raw chicken from scratch, add about 30 minutes for cooking time.
  • Can I make it vegetarian? Yes. Omit the chicken, use vegetable broth, and consider adding beans, lentils, or tofu for protein.
  • How do I adjust creaminess? Increase or decrease the amount of heavy cream and cheese to reach your preferred richness. For a lighter version, reduce cream or substitute with milk.
  • Can I use different mushrooms? Absolutely. Cremini, shiitake, oyster, chanterelle, or button mushrooms all work and change the flavor profile slightly.

Creamy Tortellini Soup

5 from 8 votes
Prep: 15 minutes
Cook: 27 minutes
Servings: 4
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Delicious creamy soup with chicken, tortellini, garlic and mushrooms.

Ingredients

For the Chicken

  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 1 tsp salt

For the Soup Base

  • 6 strips bacon, chopped (optional)
  • ½ cup celery, diced
  • ½ cup carrots, diced
  • ½ cup yellow onion, diced
  • 2 tbsps garlic, minced
  • 4 tbsps butter
  • ⅛ cup all-purpose flour
  • 1 tbsp chicken bouillon base
  • 2 cups heavy cream
  • 2 cups chicken broth
  • 8 oz sliced mushrooms
  • 8 oz tortellini pasta
  • 1 cup Parmesan cheese, grated
  • 1 tbsp fresh rosemary & thyme, chopped

Spices for the soup

  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt

For the Stuffed Puff Pastry

  • 1 puff pastry sheet
  • 4 oz shredded mozzarella

Instructions

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and crumble the bacon; set aside.
  2. Using the bacon fat, cook seasoned chicken over medium heat until browned. Remove and set aside with the bacon.
  3. In the same pot, add diced celery, carrots, onion and minced garlic. Sauté until softened and fragrant.
  4. Add butter, chicken base, sliced mushrooms and flour. Stir to combine and cook briefly to remove the raw flour taste.
  5. Pour in heavy cream and chicken broth, whisking to incorporate the roux. Bring the mixture to a gentle simmer.
  6. Add the spices and the cooked bacon. Simmer for about 10 minutes to let flavors meld.
  7. Stir in the cooked shredded chicken and tortellini. Cook 5–10 minutes more, until tortellini is tender.
  8. Add grated Parmesan and stir until melted and fully incorporated. Finish with chopped fresh herbs and serve hot.

For the cheesy Puffed Pastries

  1. Preheat the oven to 400°F (200°C).
  2. Lay puff pastry squares on a parchment-lined baking sheet.
  3. Place a spoonful of shredded mozzarella in the center of each square.
  4. Fold to form a triangle and press edges with a fork to seal.
  5. Brush pastry tops with beaten egg for a glossy finish.
  6. Bake 15–20 minutes until golden and puffed. Serve alongside the soup.

Nutrition

Calories: 608kcal

Nutrition information is automatically calculated and should be used only as an approximation.


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