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Bowl of creamy chicken tortellini soup

Creamy Chicken Tortellini Soup

This hearty one-pot soup combines tender chicken, cheese tortellini, vegetables, spinach, and Parmesan in a rich homemade cream broth-no canned soup required.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 T butter
  • 1 T olive oil
  • 1 medium onion
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 6 cups chicken broth
  • 2-3 cups cooked chicken, shredded or chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp thyme
  • 1/2 tsp salt and pepper, to taste
  • 1/2 tsp garlic powder
  • 1 package cheese tortellini, approx. 18-20 ounces
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 2-3 cups spinach
  • pinch of red pepper flakes, optional

Method
 

  1. Melt butter with oil in a Dutch oven or large soup pot over medium heat.
  2. Add the onion, carrots, celery. Cook until veg begins to soften.
  3. Add garlic and cook until fragrant. 1 minute
  4. Sprinkle flour over veg and stir constantly for at least a minute.
  5. Pour in broth while stirring well, add chicken and seasonings.
  6. Bring soup to a gentle simmer. Cook 10-15 minutes or until all veg has softened.
  7. Add tortellini, cook according to your package directions. usually 5 minutes or so.
  8. Reduce heat to low and add in cream, then parmesan cheese. Do not allow soup to boil.
  9. Add spinach. allow to wily for 1-2 minutes if using fresh
  10. Taste soup and adjust seasoning, if needed, before serving