Description
A comforting and hearty creamy chicken tortellini soup made with tender chicken, cheese tortellini, fresh vegetables, and a rich creamy broth. Perfect for a cozy meal any day of the week.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
1 (9-ounce) package refrigerated cheese tortellini
1 cup heavy cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 cups fresh baby spinach, roughly chopped
1/4 cup grated Parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Add shredded cooked chicken, dried Italian seasoning, salt, black pepper, and crushed red pepper flakes to the pot. Stir to combine.
Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
Add the cheese tortellini to the pot and cook according to package instructions, usually about 3-5 minutes, until tortellini are tender and float to the top.
Stir in the heavy cream and chopped baby spinach. Cook for an additional 2 minutes until spinach is wilted and soup is heated through.
Remove the pot from heat and stir in grated Parmesan cheese until melted and incorporated.
Ladle soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes