Creamy Chicken Tortellini Soup
This Creamy Chicken Tortellini Soup is the ultimate comfort food, packed with flavor and incredibly easy to make. It features tender cheese tortellini, shredded chicken, spinach, and a rich, creamy broth, creating a warm and satisfying meal perfect for any night of the week.
Equipment
- Large pot or Dutch oven
- Measuring spoons
- Measuring cups
- Cutting board
- Knife
- Ladle
- Bowls for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 9 ounces cheese tortellini
- 1 cup heavy cream
- 5 ounces fresh spinach, roughly chopped
- ΒΌ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- Optional: Red pepper flakes to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and Italian seasoning. Stir to combine and let it simmer for about 5 minutes to allow the flavors to meld.
- Add the tortellini to the simmering broth. Cook according to the package directions, usually about 3-5 minutes, or until they are tender and floating to the surface.
- Reduce the heat to low. Gently stir in the heavy cream and spinach.
- Cook until the spinach is wilted, about 2-3 minutes. Do not let the soup boil after adding the cream.
- Stir in the grated Parmesan cheese. Season with salt and pepper to taste. Add red pepper flakes, if desired.
- Ladle the soup into bowls and garnish with extra Parmesan cheese. Serve immediately.
Notes
For a richer flavor, use homemade chicken broth. You can substitute half-and-half or milk for heavy cream to reduce the fat content, but the soup will be less creamy. To prevent the cream from curdling, ensure the soup does not boil after adding it. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Add a squeeze of lemon juice before serving to brighten the flavors.