Easy One-Pot Creamy Chicken Tortellini Soup
This recipe delivers a rich, comforting bowl of chicken tortellini soup, ready in about 30 minutes using simple ingredients. It is a perfect, hearty meal for busy weeknights.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic to the pot and cook for 1 minute until fragrant.
- Pour in the chicken broth. Stir in the Italian seasoning, thyme, pepper, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the carrots are tender.
- Add the shredded chicken to the pot and let it heat through for 2 minutes.
- Stir in the refrigerated tortellini. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are cooked through.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the cheese melts and the broth becomes creamy. Do not let the soup boil after adding the cream.
- Stir in the fresh spinach until it wilts into the soup, about 1 minute.
- Taste and adjust salt and pepper if needed. Serve this cozy soup immediately.
Notes
- For a richer flavor, substitute half of the chicken broth with half-and-half or whole milk when adding the heavy cream.
- If you want a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering broth before adding the tortellini.
- Use leftover rotisserie chicken to make this a quick weeknight soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5
- Sodium: 750
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 95