Creamy Chicken & Tortellini Soup


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Cheesy tortellini, fresh spinach, and chicken chunks make this soup memorable.

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Serving Size / Yield

8 servings


  • one 1.3-oz. envelope white sauce mix
  • one 14-oz. can chicken broth
  • 3 boneless, skinless chicken breasts
  • 1 Tbs. minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. dried basil
  • 1/2 tsp. oregano
  • 1/2 tsp. cayenne pepper
  • one 8-oz. pkg. cheese tortellini
  • 1 1/2 C. half-and-half cream
  • 6 C. fresh baby spinach

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Spray a 5- to 6-quart crockpot with vegetable cooking spray and place white sauce mix in cooker.  Stir in 4 cups water and stir gradually until mixture is smooth.  Cut chicken into 1-inch pieces. Add broth, chicken, garlic, salt, basil, oregano, and red pepper to mixture.  Cover and cook on low for 6-7 hours or on high for 3 hours.  Stir in tortellini, cover, and cook for 1 more hour on high.  Stir in cream and fresh spinach, and cook just enough for soup to get hot.

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