Chicken Tortellini Soup

This soup builds a savory vegetable base before adding broth, shredded chicken, and cheese tortellini, which cook right in the pot until tender. A finish of heavy cream and Parmesan turns the broth rich and velvety, while a handful of spinach wilts in for a bit of green. It's a cozy, filling soup that comes together in about 40 minutes.

Cheese tortellini and shredded chicken simmer in a creamy Parmesan broth with vegetables for a comforting soup.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (15 min prep, 25 min cook)
• Simple: 18 everyday ingredients
• Feeds the family: 6 servings
• Light: about 455 calories per serving

Ingredients

• 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
• 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
• 1 tablespoon fresh parsley (for garnish)

Instructions

1. Heat the butter and olive oil in a large pot over medium heat, add the diced onion, carrots, and celery, and cook for 5 to 7 minutes until softened, then add the garlic and cook for 1 more minute.
2. Stir in the thyme, oregano, salt, and pepper, and if you'd like a thicker soup, sprinkle in the flour and cook for 1 to 2 minutes, stirring continuously.
3. Pour in the chicken broth and bring to a gentle boil, then add the shredded chicken and let the soup simmer for about 10 minutes to deepen the flavor.
4. Stir in the tortellini and cook according to the package instructions, usually 3 to 5 minutes, until just tender.
5. Reduce the heat to low, add the heavy cream and spinach, and let the soup gently heat through without boiling to prevent curdling.
6. Stir in the grated Parmesan until melted and incorporated, then taste and adjust the seasoning if necessary.
7. Ladle into bowls and garnish with fresh parsley and additional Parmesan if desired.

Cooking Tips

• Don't let the soup boil hard after adding the cream, or it can separate.
• Stir in the tortellini gently so the pasta pockets don't break apart.
• Add spinach at the end so it wilts without overcooking.

Substitutions

• Turkey can replace chicken if you have leftovers to use up.
• Half-and-half can be used instead of heavy cream for a lighter soup.
• Kale can replace spinach for a heartier green.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently over low heat, stirring often, since the cream-based broth can separate if it boils.

Serving Suggestions

• Garnish with fresh parsley and extra Parmesan.
• Serve with crusty bread for dipping.
• Add a crack of black pepper right before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	455 kcal

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