A short story about the recipe
I still remember the first time I made this soup. It was a cold evening, and I had just come home after a long day at the bakery. My hands were flour-dusted, my feet sore, and all I wanted was something warm and comforting. I peeked into the fridge and spotted a half-used block of Asiago cheese, some chicken breast, and a package of mushroom tortellini I’d forgotten about. That was the beginning of what has now become one of my favorite cozy night recipes.
Over time, I’ve refined it. I’ve swapped and tested, stirred and sipped. Now, this soup holds a special place in my heart. It’s creamy but not too heavy, full of rich flavor, and filled with soft pillows of tortellini that make each bite satisfying.
I always make a large pot. Not just for myself, but because everyone asks for seconds. Friends, neighbors, even the delivery guy once asked for the recipe after smelling it through the door. That’s when I knew it wasn’t just comfort food—it was something special.
If you’re anything like me, and you love recipes that wrap you up like a warm blanket, you’re going to adore this one.
Why you’ll love this recipe:
Versatile
This soup fits into any season. Use spinach instead of kale, or swap the mushrooms with zucchini. You can even switch the tortellini to ravioli for a new twist.
Budget-friendly
The ingredients are simple and affordable. You don’t need to splurge on fancy cheese or rare mushrooms. Everything can be found at your local grocery store.
Ingredients for the recipe
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2 tablespoons olive oil
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1 small yellow onion, finely chopped
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3 garlic cloves, minced
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2 cups sliced cremini mushrooms
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1 pound boneless, skinless chicken breast, diced
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1 teaspoon dried thyme
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1 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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4 cups low-sodium chicken broth
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1 1/2 cups heavy cream
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1 1/2 cups grated Asiago cheese
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2 cups refrigerated mushroom tortellini
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2 cups fresh baby spinach or kale
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1 tablespoon cornstarch (optional, for extra thickness)
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Fresh parsley for garnish
How to make this recipe
Step-by-step instructions
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Stir frequently and let the onion cook for about 4–5 minutes, until it becomes soft and translucent.
Next, add the minced garlic and sliced cremini mushrooms to the pot. Stir well to combine. Let the mushrooms cook for 6–8 minutes. They will release their liquid at first, but continue cooking until that liquid evaporates and the mushrooms are golden brown.
Now, add the diced chicken breast to the pot. Stir to mix everything together. Cook for about 5–6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Once the chicken is sealed and slightly golden, sprinkle in the dried thyme, Italian seasoning, salt, and black pepper. Stir again so the herbs coat the chicken and mushrooms evenly.
Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—these add flavor. Increase the heat to bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer.
Let the soup simmer for about 12–15 minutes. This allows the chicken to cook through fully and the flavors to develop. If you prefer a slightly thicker consistency, this is the time to add a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering soup.
Next, pour in the heavy cream. Stir until fully incorporated. The soup will immediately start to look rich and creamy. Then add the grated Asiago cheese. Stir continuously as the cheese melts into the soup. This step usually takes about 3–4 minutes. The soup will become smooth and slightly thicker.
Now it’s time to add the mushroom tortellini. Gently place them into the pot and let them cook for 5–6 minutes. Stir occasionally to prevent sticking. The tortellini will float to the top once they’re cooked.
Just before serving, add the fresh baby spinach or kale. Stir the greens into the hot soup. They will wilt quickly—within 1–2 minutes. If using kale, you may want to let it simmer an extra minute or two so it softens.
Taste the soup and adjust the seasoning if needed. You can add a pinch more salt or pepper, depending on your preference.
Finally, ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot, ideally with a piece of crusty bread for dipping.
Quick and easy
One of the best parts of this recipe is how simple it is. From start to finish, the whole process takes under 40 minutes. There’s no fancy equipment needed. One pot does the job. Cleanup is fast, which means more time enjoying the soup and less time scrubbing dishes.
If you prepare your ingredients ahead of time—like dicing the chicken and chopping the veggies—you can speed things up even more. This makes it perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.
Customizable
You can personalize this soup in countless ways. Not a fan of mushrooms? Use zucchini, carrots, or bell peppers. Want more protein? Add shredded cooked turkey bacon or even some cooked chicken ham. Prefer dairy-free? Use coconut cream and a dairy-free cheese alternative.
For a low-carb version, you can skip the tortellini and add cauliflower florets or zucchini noodles instead. If you’re cooking for picky eaters, leave the spinach out or stir it in only to your portion at the end.
You can also make it thicker or thinner depending on your preference. For a heartier soup, reduce the amount of broth slightly or add a bit more cheese. For something lighter, increase the broth and reduce the cream.
Perfect for guests
This soup is a crowd-pleaser. The rich flavor from the Asiago cheese, combined with the savory chicken and tender tortellini, makes it feel luxurious. Yet it’s easy to prepare and doesn’t require unusual ingredients.
You can prepare the soup in advance and gently reheat it before serving. It reheats beautifully and the flavors deepen overnight. This makes it ideal for dinner parties, potlucks, or family gatherings. Serve it with a simple salad and garlic bread for a full meal.
Even better—your kitchen will smell amazing. The aroma of sautéed garlic, mushrooms, and melting cheese creates a warm and inviting atmosphere that always draws compliments.
FAQs (Frequently Asked Questions)
Can I use frozen tortellini instead of fresh?
Yes, you can. Just be sure to adjust the cooking time according to the package instructions. Frozen tortellini may take a few extra minutes to cook through.
What can I substitute for Asiago cheese?
If you don’t have Asiago, you can use Parmesan or Romano cheese. The flavor will be slightly different, but still delicious and rich.
How long does the soup last in the fridge?
Stored in an airtight container, this soup stays fresh for up to 4 days in the refrigerator. Reheat it gently on the stove or in the microwave.
Can I freeze this soup?
It’s best not to freeze it with the tortellini, as they can become mushy. However, you can freeze the base (without pasta or spinach) and add fresh tortellini and greens when reheating.
Can I make it dairy-free?
Yes. Swap the heavy cream with coconut cream or a plant-based alternative. Use a dairy-free cheese substitute in place of Asiago.
Is this recipe gluten-free?
Not by default, but you can make it gluten-free by using gluten-free tortellini and ensuring your broth and seasonings are certified gluten-free.