Description
This Creamy Chicken Tortellini Soup delivers high-end comfort in under 30 minutes, offering a perfect harmony of tender chicken, cheesy pasta, and a velvety, herb-infused broth. It balances lightness and heartiness while minimizing cleanup with a one-pot recipe.
Ingredients
1 tablespoon Olive Oil
1 medium Yellow Onion, diced
2 large Carrots, sliced into rounds
2 stalks Celery, sliced
3 cloves Garlic, minced
6 cups Chicken Broth (low sodium)
2 cups Rotisserie Chicken, shredded
10–12 oz Cheese Tortellini (refrigerated)
2 cups Fresh Spinach, packed
1/2 cup Heavy Cream
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery. Cook for 5 to 6 minutes until onions are translucent
- Stir in minced garlic, dried oregano, and dried thyme. Sauté for 60 seconds until garlic is fragrant
- Pour in the chicken broth and bring to a gentle boil. Reduce heat and let simmer for about 10 minutes
- Add shredded rotisserie chicken and cheese tortellini. Cook for 5 to 7 minutes until tortellini are tender
- Stir in fresh spinach and heavy cream. Cook for 1 to 2 minutes until spinach wilts
- Taste and add salt and black pepper as needed. Serve immediately
Notes
Use refrigerated tortellini for best texture and cook time.
To prevent cream from curdling, add it at a low simmer.
For a thicker soup, consider using a cornstarch slurry.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg