Description
Indulge in the comforting flavors of a creamy chicken tortellini soup that is rich, hearty, and perfect for any occasion. This easy recipe is a delicious combination of tender chicken, cheese-filled tortellini, fresh vegetables, and a creamy broth that will warm you up from the inside out.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in thyme, basil, salt, and pepper. Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and cook for 5 minutes.
- Add the tortellini and cook according to package instructions, usually 5–7 minutes, until tender.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Reduce heat to low and add the heavy cream and Parmesan cheese. Stir gently until the soup is heated through and creamy. Serve warm.
Notes
- You can use rotisserie chicken for convenience.
- For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) before adding the cream.
- Substitute kale for spinach if desired.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
