Description
This creamy chicken tortellini soup is a rich and satisfying one-pot meal made with tender chicken, cheese tortellini, spinach, and a silky broth infused with Italian herbs.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 9 ounces cheese tortellini (fresh or frozen)
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Season with salt and pepper.
3. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
4. Pour in the chicken broth and bring the mixture to a simmer.
5. Stir in the cheese tortellini and cook according to package instructions, usually about 3-5 minutes.
6. Reduce heat and slowly add the heavy cream, stirring to combine.
7. Gently fold in the fresh spinach and Italian seasoning. Cook until the spinach is wilted.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
Use fresh or frozen tortellini for convenience—no need to thaw frozen tortellini before adding to the soup.
For a thicker soup, add a slurry of cornstarch and water before the cream.
This soup is best served fresh, but leftovers can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg