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Creamy Chicken Tortellini Soup

A warm and comforting soup made with tender chicken, cheese-filled tortellini, and a luscious creamy broth, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil For sautéing
  • 1 cup onion, diced Adds flavor and texture
  • 2 cloves garlic, minced Enhances aroma and taste
  • 3 cups chicken broth Base of the soup
Main Ingredients
  • 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience
  • 1 package cheese tortellini (9 oz) Main component for texture and flavor
  • 1 cup heavy cream Adds richness to the soup
  • 1 cup spinach, chopped Provides nutritional value and color
  • Salt and pepper to taste For seasoning
For Serving
  • Parmesan cheese For topping when serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Pour in the chicken broth and bring to a boil.
  2. Once boiling, add the shredded chicken and tortellini. Simmer for about 5 minutes until the tortellini is al dente.
  3. Lower heat to medium-low and stir in the heavy cream and spinach. Cook for 3-4 minutes until heated through and spinach is wilted.
Finishing Touches
  1. Add salt and pepper to taste. Ladle the soup into bowls and top with freshly grated Parmesan cheese.

Notes

For substitutions, other types of pasta can be used instead of cheese tortellini, but cooking times may vary. Store leftovers in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.