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Chicken Tortellini Soup

Chicken Tortellini Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced into thin rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp dried Italian seasoning
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 1 (9 oz) package refrigerated cheese tortellini
  • 2 cups shredded cooked chicken
  • ⅓ cup heavy cream
  • 2 cups fresh baby spinach

Method
 

  1. Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook 30 seconds more.
  2. Pour in chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cook 5 minutes.
  3. Stir in tortellini and shredded chicken. Return to a simmer and cook until tortellini are tender and float to the top, 3 to 4 minutes.
  4. Remove pot from heat. Add heavy cream and spinach, stirring until spinach wilts, about 1 minute. Taste and adjust seasoning.
  5. Ladle into bowls, top with grated Parmesan and black pepper, and serve hot.

Notes

This soup comes together fast, so have all your ingredients prepped before you start. If you plan for leftovers, the tortellini will continue to soak up broth in the fridge; add a splash of stock when reheating to thin it back out.