Description
This easy and creamy Chicken Tortellini Soup is a comforting and hearty dish perfect for any day. It features sautéed aromatics, tender shredded chicken, cheese tortellini, fresh spinach, and a rich creamy broth enriched with parmesan cheese and herbs. Ready in about 40 minutes, this soup combines vibrant flavors and satisfying textures, making it an ideal meal for lunch or dinner.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt, more to taste
- 1/4 cup all-purpose flour (optional for thickening)
- 6 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 package (9 oz) cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach (optional)
- 1/2 cup grated parmesan cheese
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Sauté the Aromatics: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
- Season and Build Flavor: Stir in the dried thyme, oregano, salt, and black pepper. If you prefer a thicker soup, sprinkle the all-purpose flour over the vegetables and cook for 1 to 2 minutes, stirring continuously to avoid lumps.
- Add the Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded chicken and let the soup simmer for about 10 minutes to meld and deepen the flavors.
- Add Tortellini: Stir in the cheese tortellini and cook according to the package instructions, usually 3 to 5 minutes, until the tortellini are just tender and cooked through.
- Stir in the Cream and Spinach: Reduce the heat to low to prevent boiling. Add the heavy cream (or half-and-half) and fresh spinach. Gently heat the soup through without bringing it to a boil to avoid curdling the cream and to allow the spinach to wilt.
- Finish with Parmesan: Stir in the grated parmesan cheese until it melts completely and is incorporated into the soup. Taste and adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls. Garnish each serving with freshly chopped parsley and optionally more grated parmesan cheese for extra flavor.
Notes
- Use rotisserie or leftover cooked chicken to save time.
- The flour is optional; omit for a thinner broth.
- Replace heavy cream with half-and-half or milk for a lighter soup, but avoid boiling to prevent curdling.
- Fresh spinach can be substituted with kale or omitted entirely.
- For a gluten-free version, use gluten-free tortellini and substitute the flour with a gluten-free thickener.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken tortellini soup, creamy chicken soup, easy chicken soup, comfort food, tortellini recipe, quick soup
