Description
Creamy chicken tortellini soup with spinach is a hearty, soul-warming meal made in one pot. It’s rich, easy, and perfect for busy nights.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1/2 teaspoon Italian seasoning
1 tablespoon flour (optional, for thickening)
4 cups chicken broth
1 cup water
2 cups cooked shredded rotisserie chicken
9 oz cheese tortellini (refrigerated or frozen)
1 cup heavy cream
3 cups baby spinach
Salt and pepper to taste
Grated parmesan for serving
Instructions
1. In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery until soft.
2. Stir in garlic and Italian seasoning; cook 1 minute.
3. Add flour, stir to coat vegetables.
4. Pour in chicken broth and water. Bring to a gentle boil.
5. Add shredded chicken and tortellini. Reduce heat and simmer for 6–8 minutes.
6. Stir in cream and spinach. Cook 2–3 more minutes until spinach wilts.
7. Season with salt and pepper. Serve hot, topped with parmesan.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Use frozen tortellini straight from the freezer—no need to thaw.
Add mushrooms or kale for extra veggies.
Avoid boiling after adding cream to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American