Chicken Tortellini Soup Recipe
Introduction
This Chicken Tortellini Soup is a comforting and hearty meal perfect for chilly days. Packed with tender chicken, cheesy tortellini, and fresh vegetables, it comes together quickly for an easy weeknight dinner.
Ingredients
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 large sweet onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups carrots, sliced
- 4 cloves garlic, minced
- 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
- 9 cups chicken broth
- 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
- 1/4 – 1/3 cup heavy cream
- 2 tablespoons packed frozen spinach (or 1/2 cup fresh baby spinach leaves)
- 2 tablespoons fresh chopped parsley
- 1 1/2 teaspoons dried thyme leaves (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon crushed red pepper
- Salt and pepper to taste
Instructions
- Step 1: Place a large sauce pot over medium heat and add the olive oil and chopped onions. Sauté for 3 minutes until softened. Add the chopped bell pepper, carrots, and garlic, then sauté for another 3 minutes.
- Step 2: Add the whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer, then lower the heat slightly and cook for 15 minutes until the chicken is cooked through. Remove the chicken and place it on a cutting board.
- Step 3: Increase the heat back to medium. With the broth still simmering, stir in the tortellini, making sure it doesn’t stick together. Chop or shred the cooked chicken, then return it to the soup.
- Step 4: When the tortellini is cooked through (about 10-14 minutes), turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add more cream if desired. Taste the soup and adjust salt and pepper as needed.
Tips & Variations
- Use fresh baby spinach instead of frozen for a brighter texture and flavor.
- Swap chicken breasts for thighs for a richer taste and juicier texture.
- Add a squeeze of lemon juice before serving to brighten the flavors.
- For a dairy-free version, omit the heavy cream or use a plant-based alternative.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling to prevent the cream and tortellini from breaking down.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this soup?
Yes, you can add shredded pre-cooked chicken when you add the tortellini to save time. Just make sure to simmer the tortellini fully before serving.
Can I freeze this soup?
Freezing is not recommended due to the cream and tortellini, which can change texture when thawed. Instead, freeze the soup before adding cream and tortellini, then add them fresh when reheating.
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Chicken Tortellini Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This comforting Chicken Tortellini Soup recipe combines tender chicken breast, three-cheese tortellini, fresh vegetables, and a creamy broth infused with herbs and spices. It’s a hearty, satisfying meal perfect for any day when you crave something warm and flavorful.
Ingredients
Soup Base
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 large sweet onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups carrots, sliced
- 4 cloves garlic, minced
- 9 cups chicken broth
- 1 1/2 teaspoons dried thyme leaves (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon crushed red pepper
- Salt and pepper to taste
Protein
- 1 1/4 pounds boneless skinless chicken breast (about 2 large breasts)
Pasta and Greens
- 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
- 2 tablespoons packed frozen spinach (or 1/2 cup fresh baby spinach leaves)
Finishing Touches
- 1/4 – 1/3 cup heavy cream
- 2 tablespoons fresh chopped parsley
Instructions
- Sauté Vegetables: Place a large sauce pot over medium heat and add the olive oil. Once hot, add the chopped onions and sauté for about 3 minutes until softened. Add the chopped red bell pepper, sliced carrots, and minced garlic, and continue sautéing for another 3 minutes to develop flavor.
- Simmer Chicken and Broth: Add the whole raw chicken breasts to the pot along with the chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Bring the mixture to a simmer, then reduce the heat slightly and let it simmer gently for 15 minutes, or until the chicken is fully cooked. Remove the chicken breasts and set aside on a cutting board.
- Cook Tortellini and Shred Chicken: Increase the heat back to medium, keeping the broth at a simmer. Stir in the three-cheese tortellini, stirring well to prevent sticking. Meanwhile, chop or shred the cooked chicken breasts. Once the tortellini is cooked through (about 10 to 14 minutes), add the shredded chicken back into the soup.
- Finish Soup: Turn off the heat and stir in 1/4 cup of heavy cream, the spinach, and fresh parsley. Add additional cream up to 1/3 cup if desired for extra richness. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
- You can substitute fresh spinach for frozen if preferred; add fresh leaves towards the end to prevent overcooking.
- Use low-sodium chicken broth if you want to control the salt content better.
- For a lighter version, consider using half-and-half or whole milk instead of heavy cream.
- Leftover soup stores well in the fridge for up to 3 days or can be frozen for longer storage.
- Ensure the tortellini is stirred frequently while cooking to avoid clumping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken tortellini soup, creamy chicken soup, Italian soup, one pot soup, comfort food
