Chicken Tortellini Soup
A comforting and delicious meal combining tender tortellini, savory chicken, and fresh vegetables in a creamy broth. Perfect for busy weeknights or lazy weekends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup tortellini (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup spinach (optional)
- Parmesan cheese, grated (for serving)
Instructions
- Sauté the vegetables: In a large pot, heat a little oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add chicken and broth: Stir in the shredded chicken, chicken broth, and Italian seasoning. Bring to a boil, allowing the flavors to meld.
- Cook the tortellini: Once boiling, add the tortellini to the pot and cook according to package instructions, usually around 3-5 minutes, until tender.
- Stir in the cream: Reduce the heat to low and gently stir in the cream. Heat the soup through, ensuring it doesn’t boil to maintain a creamy texture.
- Season to taste: Add salt and pepper according to your preference. Taste and adjust seasoning as needed.
- Add spinach (if using): If you’re adding spinach, mix it in now and cook until just wilted, about 1-2 minutes.
- Serve and enjoy: Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.
Notes
Feel free to substitute the chicken with rotisserie chicken, and use vegetable broth for a lighter option. For extra flavor, garnish with fresh basil or parsley before serving.