Chicken Tortellini Soup
This Chicken Tortellini Soup is a warm, hearty blend of shredded chicken, cheesy tortellini, and vibrant vegetables simmered in a flavorful herb broth, perfect for cozy dinners.
Ingredients
Cooking Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots peeled and diced
- 2 stalks celery, diced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 tsp dried basil
- ½ tsp dried oregano
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese for serving
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
Cooking Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced chicken and cook for 6 to 8 minutes until browned and fully cooked. Remove from the pot and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant.
- Pour in the chicken broth and water. Stir in basil, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the tortellini and cook according to the package directions, usually 6 to 8 minutes, until tender and floating on top.
- Return the cooked chicken to the pot, add the spinach, and simmer for another 2 to 3 minutes until the spinach wilts and everything is heated through.
- Ladle into bowls, sprinkle with grated Parmesan, and garnish with fresh parsley before serving.
Notes
Pro Tips: Add a Parmesan rind into the broth for added flavor. For a creamy texture, stir in ½ cup of cream or half-and-half before serving. Use pre-cooked or rotisserie chicken to save time. Store leftovers in an airtight container for up to 4 days.