Description
This cozy, soul-soothing soup is packed with tender chicken, cheesy tortellini, and fresh herbs, perfect for fall or any chilly evening.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 5 cups chicken broth (low sodium)
- 2 cups cooked chicken, shredded or cubed
- 1 package (9 oz) refrigerated cheese tortellini
- 1 cup fresh baby spinach
- 2 tablespoons chopped fresh parsley or dill
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until tender and translucent.
- Stir in thyme, basil, crushed red pepper, salt, and black pepper. Let spices bloom for 1 minute.
- Pour in chicken broth and bring to a gentle boil.
- Add shredded chicken and reduce heat. Simmer for 10 minutes.
- Add tortellini and cook according to package instructions, about 7–8 minutes.
- Stir in spinach and chopped herbs. Cook for 1–2 minutes until spinach wilts. Taste and adjust seasoning.
Notes
Add fresh herbs at the end for brightness. Don’t overcook tortellini—it continues to soften in hot broth. Freeze soup without tortellini for best texture when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American