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Easy Creamy Chicken Tortellini Soup

A warm, creamy soup featuring tender chicken and cheese tortellini that will comfort and delight your family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing the vegetables
  • 1 cup onion, diced Adds flavor to the soup
  • 2 cloves garlic, minced Enhances the aroma of the dish
  • 4 cups chicken broth Base for the soup
  • 2 cups cooked chicken, shredded Protein source
  • 9 ounces cheese tortellini Main component of the soup
  • 1 cup heavy cream Creates creaminess
  • 1 cup spinach, chopped Adds nutrition and color
For Serving
  • to taste Salt Season to your preference
  • to taste Pepper Season to your preference
  • for serving Grated parmesan cheese Optional topping

Method
 

Preparation
  1. Start by dicing the onion and mincing the garlic. Have your shredded chicken, tortellini, and chopped spinach ready to go.
Cooking
  1. In a large pot over medium heat, add the olive oil. Once heated, toss in the diced onion and minced garlic. Sauté until the onion is translucent, about 3-5 minutes.
  2. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  3. Once simmering, add the shredded chicken and the cheese tortellini. Let it cook for about 5-7 minutes, or until the tortellini begins to float to the surface.
  4. Reduce the heat to low and stir in the heavy cream and chopped spinach. Let it warm through for 2-3 minutes. Season with salt and pepper.
  5. Ladle the soup into bowls and top with grated parmesan cheese as desired.

Notes

To lighten the soup, consider substituting half-and-half for heavy cream. Store leftovers in an airtight container for up to three days or freeze for up to three months. To reheat, thaw overnight in the fridge and warm on the stove.