Homemade Creamy Chicken Tortellini Soup
A rich and velvety one-pot soup featuring cheese-filled tortellini, tender chicken, and fresh spinach in a seasoned cream base.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb Cooked Chicken, shredded (rotisserie works great)
20 oz Refrigerated Cheese Tortellini
1 small Onion, diced
2 Carrots, diced
2 stalks Celery, diced
3 cloves Garlic, minced
4 cups Low-Sodium Chicken Broth
1 cup Heavy Cream
2 cups Fresh Spinach, roughly chopped
2 tbsp Butter
2 tbsp All-Purpose Flour
1 tsp Dried Thyme
Salt and Black Pepper to taste
Instructions
1.Melt butter in a large pot over medium heat; sauté onion, carrots, and celery until softened (8 mins).
2.Add minced garlic and cook for 1 minute until fragrant.
3.Sprinkle flour over the vegetables and stir for 2 minutes to create a light roux.
4.Slowly whisk in the chicken broth, then add the shredded chicken and dried thyme.
5.Bring to a gentle boil and add the tortellini; cook for 3-5 minutes until tender.
6.Reduce heat to low and stir in the heavy cream and fresh spinach.
7.Simmer for 2 minutes until the spinach is wilted and the soup is heated through.
8.Taste and adjust salt and pepper before serving in warm bowls.
Notes
If the soup becomes too thick upon standing, thin it with a splash of broth.
Cook tortellini separately and add to bowls if you expect to have leftovers to prevent mushiness.
Swap spinach for kale for a heartier, more structured green.