Creamy Chicken Tortellini Soup
A heartwarming creamy soup loaded with chicken, tortellini, and fresh spinach, perfect for chilly evenings or family gatherings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (for that lovely sweetness)
- 2 cloves garlic, minced (the heart of flavor)
Soup Ingredients
- 3 cups chicken broth (homemade if you have it!)
- 2 cups cooked chicken, shredded (use leftover roast chicken for simplicity)
- 9 ounces cheese tortellini (or your favorite pasta shape)
- 1 cup heavy cream (for that luxurious creaminess)
- 1 cup fresh spinach (or swap with kale for a stronger flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for a bright finish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent and aromatic.
- Toss in the minced garlic and stir for another minute, letting its fragrance fill the kitchen.
- Add the chicken broth to the pot, bringing it to a gentle simmer.
- Stir in the shredded chicken, allowing it to soak up the broth's flavor.
- Gently add the cheese tortellini and cook according to package instructions, about 5-7 minutes until they float and are tender.
- Once the tortellini are ready, pour in the heavy cream and stir well to combine.
- Add the fresh spinach (or kale) and season with salt and pepper to taste. Let everything simmer for another 2-3 minutes until the greens wilt down.
- Ladle the soup into bowls and sprinkle with chopped parsley for garnish.
Notes
This soup is perfect for leftovers and can be stored in the fridge for up to 3 days. For freezing, leave out the spinach until you reheat. To enjoy, warm it slowly over medium heat.