Description
This Creamy Chicken Tortellini Soup is the ultimate weeknight comfort food, combining tender shredded chicken, pillowy cheese-filled tortellini, and a garlic-infused broth. It comes together in under 40 minutes, making it an ideal choice for busy families or a cozy dinner. With a velvety texture and soul-warming flavors, this dish is a guaranteed crowd-pleaser that elevates any dinner routine with minimal effort and maximum satisfaction.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cooked and shredded
4 cups chicken bone broth
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 bag (9 oz) refrigerated cheese tortellini
2 cups fresh baby spinach
1 cup half-and-half
Salt and black pepper to taste
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken bone broth, oregano, and red pepper flakes, then bring the mixture to a gentle boil.
Add the refrigerated tortellini and cook according to the package directions, typically 3-5 minutes, until tender.
Lower the heat and stir in the shredded chicken, fresh spinach, and half-and-half.
Stir gently until the spinach is wilted and the soup is heated through.
Season with salt and pepper to taste and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup becomes too thick after refrigeration, add a splash of extra broth or water when reheating. You can swap the chicken breast for rotisserie chicken to save even more time.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Stovetop boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg