Creamy Tortellini Spinach Soup

Eddie Szczerba


This one is a sticks to your ribs good! :)


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 1 pkg
    cheese tortellini/12 ounces frozen
  • 1 pkg
    spinach, fresh,torn leaves only
  • 1 pkg
    mushrooms, fresh,sliced
  • 1 medium
  • 2 clove
  • 6 c
    chicken stock
  • 1 pinch
    salt and pepper
  • 1 pinch
    cayenne pepper
  • 1 pinch
    oregano, dried
  • 2 Tbsp
    basil, dried
  • 1 pt
  • 4 Tbsp
    roux,(more if needed)
  • 2 Tbsp
    black pepper,cracked(optional)
  • 1 c
    parmigiano-reggiano, grated(optional)
  • 2 Tbsp

How to Make Creamy Tortellini Spinach Soup


  1. Begin by cooking the tortellini according to package instructions,set to the side when done. Saute the garlic,shallots and mushrooms in the butter then season with all of the spices,add the chicken stock and bring to a simmer.
  2. When the broth is at a boil stir in the milk and then add the roux to thicken to your preference. Next,stir in the cooked tortellini and the torn spinach leaves.
  3. Serve immediately with a sprinkle of grated cheese and cracked black pepper,enjoy!! :)

Printable Recipe Card

About Creamy Tortellini Spinach Soup

Course/Dish: Cream Soups
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #delicious

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