Description
This creamy chicken tortellini soup is a comforting and hearty dish combining tender shredded chicken, cheese-filled tortellini, fresh vegetables, and a rich creamy broth. Perfect for a cozy meal, it’s easy to make on the stovetop and packed with flavor from aromatic herbs and Parmesan cheese.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat and sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery, and sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add seasonings: Stir in dried thyme, dried basil, salt, and black pepper evenly to coat the vegetables and enhance the flavor.
- Simmer broth: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer over medium heat, preparing the base for the soup.
- Add chicken: Add the cooked shredded chicken to the simmering broth and cook for 5 minutes to heat the chicken through and meld the flavors.
- Cook tortellini: Add the refrigerated cheese tortellini and cook according to package instructions, generally 5 to 7 minutes, until the tortellini are tender and cooked through.
- Incorporate spinach: Stir in the baby spinach and cook for about 2 minutes until the spinach wilts and integrates into the soup.
- Add cream and cheese: Reduce heat to low and stir in the heavy cream and grated Parmesan cheese gently, heating the soup through while creating a creamy texture.
- Serve: Once heated and creamy, ladle the soup into bowls and serve warm for a comforting meal.
Notes
- You can use rotisserie chicken for convenience to save prep time.
- For a thicker soup, add a cornstarch slurry made by mixing 1 tablespoon cornstarch with 1 tablespoon water before adding the cream.
- Substitute kale in place of spinach if preferred for a different leafy green flavor.
