Description
A quick and easy creamy chicken tortellini soup made in one pot in about 30 minutes. Rich, silky broth with tender tortellini and shredded chicken, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- 9 ounces fresh or refrigerated cheese tortellini
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 2 large handfuls fresh spinach
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat until shimmering.
- Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened and onion is translucent.
- Stir in the minced garlic and Italian seasoning. Cook for 1 minute, stirring constantly.
- Sprinkle the flour over the vegetables. Stir well to coat. Cook for 1 to 2 minutes.
- Slowly pour in the chicken broth while stirring constantly to prevent lumps. Scrape the bottom of the pot to release browned bits.
- Bring the broth to a gentle simmer over medium-high heat, about 3 to 4 minutes.
- Add the cheese tortellini. Stir gently. Cook according to package directions (usually 4 to 5 minutes for fresh) until tender but still holding shape.
- Reduce heat to low. Stir in the heavy cream and shredded cooked chicken. Warm through for 2 to 3 minutes. Do not let it boil.
- Add the fresh spinach. Stir until wilted, about 1 to 2 minutes.
- Stir in the grated Parmesan cheese until fully melted.
- Taste and adjust seasoning with salt and black pepper as needed.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
Do not overcook the tortellini; cook just until al dente. Keep heat low when adding cream to prevent curdling. Grate your own Parmesan for smooth melting. Season in layers for deeper flavor. Let soup rest 5 minutes off heat before serving to thicken slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 420
- Sugar: 5
- Sodium: 780
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
Keywords: creamy chicken tortellini soup, one pot soup, easy weeknight dinner, 30 minute meal, comfort food