Ingredients for Chicken Tortellini Soup With Mushrooms And Spinach
- 2 tablespoons butter
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onions
- 2 cloves minced garlic
- 1 teaspoon fresh thyme
- 1 teaspoon Mrs. Dash Seasoning Mix
- 8 ounces sliced mushrooms
- 6 cups low sodium chicken broth
- 1 cup frozen cheese tortellini
- 1 cup cooked chicken, shredded or diced
- 5 ounces fresh baby spinach leaves
- fresh grated Parmesan cheese
- crusty Italian bread
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How to Make Chicken Tortellini Soup With Mushrooms And Spinach
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onions, and 2 cloves minced garlic.
- Sauté until vegetables are tender, about 8 minutes, stirring occasionally.
- Add 8 ounces sliced mushrooms, 1 teaspoon fresh thyme, and 1 teaspoon Mrs. Dash.
- Sauté for another 5-8 minutes, until mushrooms are softened.
- Pour in 6 cups of chicken broth and bring almost to a boil.
- Add 1 cup frozen chicken tortellini and 1 cup cooked chicken, shredded or diced. Simmer for 10-12 minutes, or until tortellini are cooked through.
- Stir in 5 ounces fresh spinach leaves and simmer for 5 minutes, or until spinach is wilted.
- Serve hot, topped with grated Parmesan cheese and crusty Italian bread.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
16g
Fat
39g
Carbs
13g