Chicken Tortellini Soup
This creamy chicken tortellini soup is made with tender chicken, cheese tortellini, aromatic vegetables, spinach, and herbs—all simmered in a rich broth with a touch of cream. Perfect for a comforting and hearty weeknight meal.
8 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large sweet onion peeled and chopped
- 1 red bell pepper seeded and chopped
- 2 cups carrots peeled and sliced
- 4 cloves garlic minced
- 1¼ pounds boneless skinless chicken breast (approximately 2 large breasts)
- 9 cups chicken broth
- 8.8 ounces cheese tortellini pasta fresh or refrigerated
- ⅓ cup heavy cream
- 2 tablespoons frozen spinach packed, or ½ cup fresh baby spinach leaves
- 2 tablespoons freshly chopped parsley
- 1½ teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
- ½ teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
Sauté the Aromatics:
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–5 minutes until softened. Incorporate the bell pepper, carrots, and minced garlic, and continue cooking for an additional 3–5 minutes until fragrant and slightly tender.
Add Chicken and Broth:
- Place the whole chicken breasts into the pot. Add the thyme, crushed red pepper flakes (if using), salt, pepper, and chicken broth. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and allow the soup to cook for approximately 15 minutes, or until the chicken is thoroughly cooked.
Shred the Chicken:
- Remove the chicken breasts from the pot and place them on a cutting board. Dice or shred the chicken into bite-sized pieces and set aside.
Cook the Tortellini:
- Add the tortellini directly to the simmering broth and return the chopped chicken to the pot. Continue simmering for 10–15 minutes, or until the tortellini is fully cooked and tender.
Finish the Soup:
- Stir in the heavy cream, spinach, and chopped parsley. Adjust seasoning with additional salt and pepper to taste. Allow the soup to heat through for 2–3 minutes before serving.
Notes
To prepare a gluten-free version of this soup:
- Replace the cheese tortellini with a gluten-free pasta of your choice, such as gluten-free ravioli, gnocchi, or elbow pasta.
- Confirm that the chicken broth, crushed red pepper, and seasonings are labeled gluten-free, as some commercial varieties may include additives with gluten.
- Ensure that the frozen or fresh spinach and all other packaged ingredients are free from cross-contamination if preparing for someone with celiac disease.