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
Scale
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
