Creamy Chicken Tortellini Soup
This Creamy Chicken Tortellini Soup combines shredded chicken, cheese tortellini, fresh spinach, and vegetables in a creamy, flavorful broth, ready in just 40 minutes!
Servings: 8
Calories: 263kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red pepper, de-seeded and diced
- 2 cups carrots, sliced
- 6 garlic cloves, minced
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 10 oz cheese-filled tortellini
- ⅓ cup heavy whipping cream
- ½ cup fresh spinach leaves
- 2 teaspoon parsley
- 1 teaspoon thyme
- ½ teaspoon red pepper flakes (optional)
- salt & black pepper, to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened.
- Add the diced bell pepper, carrots, and minced garlic. Sauté for another 3 minutes, stirring occasionally.
- Add the raw chicken breasts, chicken broth, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce the heat slightly and cook for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the cooked chicken from the pot and place it on a cutting board. Shred using two forks.
- Turn the heat back to medium and stir the cheese tortellini into the simmering broth. Cook according to the package directions, stirring occasionally to prevent sticking. Add the shredded chicken back to the pot.
- Once the tortellini is tender, remove the pot from heat. Stir in the heavy cream, fresh spinach, and parsley until the spinach wilts. Taste and season with additional salt and black pepper as needed.
- Serve warm and enjoy!
Notes
- Tortellini: Cooking times vary depending on whether you use refrigerated, frozen, or dried tortellini. Follow the package directions and avoid overcooking.
- Rotisserie Chicken: For a shortcut, substitute shredded rotisserie chicken for the raw chicken breasts and add it near the end, heating until warmed through.
- Leftovers: Store in an airtight container in the refrigerator for 3-4 days. Add a splash of chicken broth when reheating if needed.
Nutrition
Serving: 1bowl | Calories: 263kcal | Carbohydrates: 22g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 1122mg | Potassium: 410mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5236IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg
