Go Back
Bowl of creamy chicken tortellini soup with fresh herbs and vegetables

Creamy Chicken Tortellini Soup

A comforting and easy weeknight meal, this soup combines chicken broth, tender tortellini, and fresh spinach for a hearty dish that warms the soul.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded Rotisserie chicken works great.
  • 1 package cheese tortellini (9 ounces)
  • 1 cup heavy cream
  • 1 cup fresh spinach Add towards the end of cooking.
  • to taste Salt and pepper
  • for serving Grated Parmesan cheese Add more for flavor.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté until translucent.
  3. Add minced garlic and cook for another minute.
Cooking
  1. Pour in the chicken broth and bring to a boil.
  2. Add the shredded chicken and tortellini, cooking according to package instructions until the tortellini are tender.
  3. Lower the heat and stir in the heavy cream and spinach.
  4. Cook until spinach wilts and everything is heated through.
  5. Season with salt and pepper to your liking.
Serving
  1. Serve hot, topped with grated Parmesan cheese.

Notes

Serve alongside crusty bread or a simple side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To maintain tortellini texture, freeze without them and add when reheating.