Description
This creamy chicken tortellini soup is a hearty, comforting dish perfect for cozy meals. Packed with tender shredded chicken, cheesy tortellini, fresh spinach, and vibrant vegetables simmered in a flavorful broth, this soup brings Italian-inspired flavors to your table with ease. Ideal for family dinners or meal prepping, it’s rich in texture and easy to prepare.
Ingredients
Scale
Sautéed Vegetables
- 1 tablespoon olive oil
- 1 large onion, diced
- 5 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 5 cloves garlic, minced
- 2 teaspoon Italian seasoning
Soup Base
- 1 (14.5 ounce) can tomato sauce
- 2 bay leaves
- 8 cups low-sodium chicken broth, or homemade chicken stock
Protein and Add-ins
- 2 cups shredded chicken, plus more as needed
- 5 ounces baby spinach
- 1 (20 ounce) package refrigerated cheese tortellini
Seasonings and Garnish
- Salt and pepper, to season
- Fresh thyme, to garnish
- Crushed red pepper flakes, to garnish
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, chopped carrots, and celery. Cook, stirring occasionally, for 5 to 8 minutes until the vegetables begin to soften. Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
- Add Soup Base Ingredients: Add the bay leaves, tomato sauce, and chicken broth (store-bought or homemade) to the pot. Stir to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 10 to 15 minutes to develop the flavors.
- Add Chicken, Spinach, and Tortellini: Stir in the shredded chicken, fresh baby spinach, and cheese tortellini. Simmer gently for 6 to 8 minutes until the tortellini are tender and cooked through, being careful not to overcook to prevent them from falling apart.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Remove bay leaves. Serve hot, garnished with fresh thyme and a sprinkle of crushed red pepper flakes for added heat if desired.
Notes
- Use low-sodium chicken broth to better control the salt levels.
- If you prefer, substitute fresh tortellini with frozen or dried; adjust cooking times accordingly.
- Shredded rotisserie chicken works well for a quick shortcut.
- For a vegetarian version, omit chicken and use vegetable broth instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add grated Parmesan cheese on top for an extra savory touch.