Creamy Chicken Tortellini Soup Recipe
A hearty, comforting soup loaded with tender chicken, cheese-filled tortellini, and fresh vegetables in a rich, creamy broth. Perfect for warming up on a chilly day!
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 (9 oz) package cheese tortellini
- 2 cups fresh baby spinach
- Optional: Grated Parmesan cheese for garnish
Instructions
- Sauté Vegetables: Begin by pouring olive oil into a generously sized pot and warming it over medium heat. Cook the vegetables over medium heat for roughly five minutes, stirring occasionally until they begin to soften.
- Add Garlic: Add the finely minced garlic and let it cook for another minute until its enticing aroma emerges.
- Simmer the Broth: Incorporate the chicken broth into the pot, then heat until the mixture gently simmers.
- Flavor the Soup: Add the shredded chicken, dried basil, dried thyme, salt, and pepper. Allow the soup to simmer for 10 minutes so the flavors meld together.
- Cook the Tortellini: Add the cheese tortellini and continue to simmer for 4-5 minutes (or according to the package instructions) until the tortellini are tender and cooked through.
- Finish with Cream and Greens: Stir in the heavy cream and fresh baby spinach. Let the soup heat through for an additional 2 minutes until the spinach wilts.
- Taste & Serve: Taste the soup and adjust seasoning as needed. Plate the dish while it's still steaming and, if you prefer, finish with a sprinkle of freshly grated Parmesan cheese.
Notes
- Chicken Options: For convenience, using a pre-cooked rotisserie chicken is recommended. If you prefer to cook raw chicken, add it at the beginning with the vegetables and ensure it’s fully cooked and shredded before adding the tortellini.
- Vegetable Variations: Feel free to incorporate other vegetables such as diced tomatoes, zucchini, or bell peppers to boost the nutritional profile.
- Lighter Version: For a lighter soup, substitute heavy cream with half-and-half or a mix of low-fat milk with a cornstarch slurry to maintain a creamy consistency.
- Storage: Transfer any remaining portions to an airtight container and refrigerate; they’ll stay fresh for up to three days. Reheat gently to prevent the cream from curdling.
- Serving Suggestion: Pair this soup with crusty bread or a light salad for a complete meal.