Creamy Chicken Tortellini Soup
A cozy and comforting soup filled with tender cheese tortellini, succulent chicken, fresh spinach, and a silky broth. Perfect for a quick, delicious weeknight dinner or a leisurely weekend meal.
Equipment
- Large pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
For the Soup
- 1 tbsp olive oil or butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 3 cups chicken broth ( 750 ml )
- 1 cup heavy cream ( 240 ml )
- 9 oz cheese tortellini ( 250g )
- 8 oz cooked shredded chicken ( 225g )
- 2 to 3 handfuls fresh spinach
- 1/2 tsp Italian seasoning
- Salt to taste
- Black pepper to taste
- Grated Parmesan optional
Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion, minced garlic, sliced carrots, and celery. Sauté gently until the vegetables are softened and fragrant, about 5-7 minutes.
- Tip: Don’t rush this step; the aromatics set a flavorful foundation for the soup.
Step 2: Add the Broth
- Pour in the chicken broth, bringing everything to a gentle boil. These vibrant vegetables will impart a sweetness to the soup that beautifully balances the flavors.
Step 3: Cook the Tortellini
- Once the broth is boiling, add the cheese tortellini and cook according to package instructions until they are tender and plump. The pasta will soak up that delicious broth.
Step 4: Stir in the Cream and Chicken
- Reduce the heat slightly and stir in the shredded chicken, heavy cream, and fresh spinach. Allow the soup to simmer briefly until it’s hot and creamy, and the spinach has wilted.
Step 5: Season and Serve
- Season with salt, black pepper, and a sprinkle of grated Parmesan cheese, if desired. Serve hot in generous bowls, garnished with more cheese if you like.