Creamy Chicken Tortellini Soup
A comforting and hearty creamy chicken tortellini soup loaded with tender chicken, cheese tortellini, fresh vegetables, and a rich, creamy broth. Perfect for a cozy meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
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
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 cups cooked chicken breast, shredded
1 (9-ounce) package refrigerated cheese tortellini
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
2 cups fresh baby spinach, roughly chopped
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and 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 stir in dried Italian seasoning, dried thyme, and crushed red pepper flakes.
Bring the soup to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
Add shredded cooked chicken and cheese tortellini to the pot. Cook for 5-7 minutes until tortellini are tender.
Stir in heavy cream and grated Parmesan cheese. Heat through but do not boil to prevent curdling.
Season the soup with salt and freshly ground black pepper to taste.
Add chopped baby spinach and cook for 1-2 minutes until wilted.
Remove from heat and stir in chopped fresh parsley.
Ladle the soup into bowls and serve warm.