Creamy Chicken Tortellini Soup
A comforting and creamy chicken tortellini soup loaded with tender chicken, cheese tortellini, fresh vegetables, and a rich, flavorful broth. Perfect for a cozy meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 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 salt
1/4 teaspoon black pepper
2 cups cooked chicken breast, shredded or diced
1 (9-ounce) package refrigerated cheese tortellini
1 cup heavy cream
2 cups fresh baby spinach, roughly chopped
1/2 cup grated Parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Pour in the chicken broth and stir in the dried Italian seasoning, salt, and black pepper.
Bring the soup to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Add the cooked chicken and cheese tortellini to the pot. Cook for 5-7 minutes, or until the tortellini are tender and cooked through.
Stir in the heavy cream and chopped baby spinach. Cook for an additional 2-3 minutes until the spinach is wilted and the soup is heated through.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra Parmesan cheese if desired.