CHICKEN TORTELLINI SOUP
This hearty Chicken Tortellini Soup combines tender chicken, savory vegetables, and delicious cheese tortellini in a comforting broth. Perfect for a cozy dinner or a satisfying lunch, this soup is loaded with flavor and easy to prepare.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Ladle
- 6 Soup bowls for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
- 9 ounces cheese tortellini (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 2 cups fresh spinach leaves
- optional grated Parmesan cheese (for serving)
- optional fresh parsley (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally until the vegetables are tender.
- Pour in the chicken broth, and bring the mixture to a gentle boil.
- Add the shredded cooked chicken, cheese tortellini, diced tomatoes, Italian seasoning, salt, and black pepper. Stir well to combine.
- Reduce the heat and simmer for about 10 minutes, or until the tortellini are cooked through.
- Just before serving, stir in the fresh spinach leaves and let them wilt for a minute.
- Taste and adjust the seasoning if necessary. Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese and fresh parsley if desired.
Notes
You can use rotisserie chicken for a quicker option.
Feel free to add other vegetables such as bell peppers or zucchini for extra nutrition.
To make this soup creamy, add a splash of heavy cream before serving.