Name: Chicken Tortellini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 medium yellow onion, diced (about 1 cup); 3 medium carrots, peeled and sliced into rounds (about 1 cup); 3 celery stalks, chopped (about 3/4 cup); 4 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 8 cups low-sodium chicken broth; 1 bay leaf; 9 ounces fresh or frozen cheese tortellini; 2 cups fresh baby spinach, roughly chopped; 1/2 cup heavy cream; Salt and freshly ground black pepper to taste; 1/4 cup freshly grated Parmesan cheese, plus more for serving; 2 tablespoons fresh parsley, chopped

Description

A hearty, comforting soup featuring tender chicken, cheese tortellini, and fresh vegetables in a rich, creamy broth that’s ready in under 45 minutes.

Ingredients

Scale

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 medium yellow onion, diced (about 1 cup)
3 medium carrots, peeled and sliced into rounds (about 1 cup)
3 celery stalks, chopped (about 3/4 cup)
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
8 cups low-sodium chicken broth
1 bay leaf
9 ounces fresh or frozen cheese tortellini
2 cups fresh baby spinach, roughly chopped
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides, 5-6 minutes total. Remove and set aside.
2. Add onion to the same pot and cook for 3-4 minutes until translucent. Add carrots and celery, cook 4-5 minutes more.
3. Stir in garlic, oregano, basil, and thyme. Cook 30 seconds until fragrant.
4. Pour in chicken broth, scraping up browned bits. Add bay leaf and bring to a boil.
5. Return chicken to pot, reduce heat to medium-low, and simmer 15-20 minutes until vegetables are tender.
6. Add tortellini and cook according to package directions, 3-9 minutes depending on type.
7. Stir in spinach and heavy cream. Simmer 2-3 minutes until spinach wilts.
8. Remove bay leaf and season with salt and pepper to taste.
9. Stir in Parmesan cheese and fresh parsley before serving.

Notes

Store leftovers in refrigerator up to 4 days. For best texture, consider cooking fresh tortellini when reheating. Soup base can be frozen up to 3 months without pasta.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 385
Sugar: 6g
Sodium: 890mg
Fat: 16g
Carbohydrates: 32g
Fiber: 4g
Protein: 28g