Creamy Chicken Tortellini Soup
A rich and comforting creamy chicken tortellini soup made with tender shredded chicken, cheese-filled tortellini, tomatoes, and a velvety cream broth. This easy one-pot meal is perfect for busy weeknights and delivers cozy, restaurant-quality flavor in under 40 minutes.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups cooked chicken shredded
- 4 cups chicken broth
- 1 can 14 oz crushed tomatoes
- 1 cup heavy cream
- 1 package 9-12 oz cheese tortellini
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 cup fresh spinach optional
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add shredded chicken and stir to combine with the aromatics.
- Pour in chicken broth and crushed tomatoes, stirring well. Add Italian seasoning, paprika, salt, and black pepper.
- Bring the mixture to a gentle simmer. Slowly stir in heavy cream and mix until fully incorporated.
- Add cheese tortellini and cook according to package instructions, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add grated Parmesan cheese and stir until melted.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes. Taste and adjust seasoning if needed.
- Remove from heat and let rest for 5 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
Nutritional Information (Approximate per serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 32g
- Fat: 22g
- Fiber: 3g
- Sodium: 750
