Description
This soul-warming Classic Chicken Tortellini Soup is filled with tender vegetables, shredded chicken, and cheesy tortellini. A nostalgic, creamy soup perfect for chilly nights or cozy recovery meals.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 6 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh baby spinach
- ½ cup heavy cream (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook for 3 minutes. Stir in garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in thyme, basil, salt, and pepper. Pour in chicken broth and bring to a gentle boil.
- Reduce heat and simmer uncovered for 10–12 minutes until vegetables are soft and flavors combine.
- Add shredded chicken and tortellini. Cook for 6–8 minutes, or until tortellini float and are tender.
- Stir in spinach and let it wilt for 1–2 minutes. Add cream if using, and stir gently.
- Ladle into bowls, garnish with parsley, and serve hot with crusty bread or garlic toast.
Notes
To make ahead, prep your veggies and use rotisserie chicken. Tortellini should be added just before serving to avoid overcooking. For a gluten-free or vegetarian version, see our variations section.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Comfort