Chicken Tortellini Soup
A warm and comforting soup filled with tender chicken, creamy tortellini, and vibrant vegetables simmered in a rich broth, ideal for chilly evenings.
Ingredients
Soup Base
- 2 tablespoons olive oil Adds depth to the broth.
- 1 medium onion, diced Brings a sweet and savory base.
- 2 cloves garlic, minced Infuses the soup with aromatic goodness.
- 8 cups chicken broth The savory foundation.
- 2 cups cooked chicken, shredded Makes the soup hearty.
- 1 teaspoon dried thyme Adds herbal notes.
- 1 teaspoon dried basil Enhances overall flavor.
- Salt and pepper to taste Essential seasonings.
Main Ingredients
- 1 package 9 oz refrigerated cheese tortellini Adds creaminess and intrigue.
- 2 cups spinach leaves Adds nutrients.
- 3 tablespoons fresh parsley, chopped Brightens the soup.
- 1/4 cup Parmesan cheese, grated Brings a savory finish.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced carrots and celery; cook for 5-7 minutes until the vegetables soften.
Cooking
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, dried thyme, dried basil, salt, and pepper. Reduce heat and simmer for about 10 minutes.
- Add tortellini to the soup and cook according to package instructions, about 7-9 minutes.
- Stir in fresh spinach leaves and let wilt for about 1-2 minutes.
Serving
- Remove from heat and stir in the chopped parsley.
- Serve hot, garnished with grated Parmesan cheese.
Notes
Use rotisserie chicken for a quick option. Customize with your favorite vegetables. Add red pepper flakes for spice.