Description
A rich and creamy soup featuring chicken, tortellini, and spinach, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breast or thighs, cubed
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- ½ cup sun-dried tomatoes, chopped
- 2 cups heavy cream
- 9 ounces cheese tortellini
- 3 cups fresh spinach
- ¾ cup grated parmesan cheese
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion and minced garlic. Sauté until softened and fragrant.
- Add cubed chicken to the pot, season with salt, pepper, and Italian seasoning. Cook until golden and nearly cooked through.
- Stir in the chicken broth and chopped sun-dried tomatoes. Simmer for 10–15 minutes to deepen the flavor.
- Reduce heat to medium-low. Stir in the heavy cream and tortellini. Cook for 5–7 minutes until tortellini is tender.
- Fold in the spinach and parmesan cheese. Stir until the spinach wilts and the cheese melts into the broth.
- Taste and adjust seasoning if needed. Serve hot with additional parmesan and black pepper.
Notes
- This soup can be made ahead of time and reheated on the stove.
- Feel free to add other vegetables according to your preference.
- Adjust the level of spiciness by modifying the amount of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg