Description
A cozy, creamy classic loaded with tender chicken, cheesy tortellini, fresh spinach, and a Parmesan-rich broth, perfect for chilly nights and weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced thin
- 2 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 2 cups cooked and shredded chicken breast or thighs (or rotisserie)
- 9 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant.
- Pour in the chicken broth and bring to a boil.
- Reduce to a simmer and add the shredded chicken. Let simmer for 10 minutes.
- Add the tortellini and cook according to package instructions (usually 5–6 minutes).
- Lower the heat and stir in heavy cream and Parmesan. Simmer until warmed through.
- Season with Italian seasoning, salt, and pepper to taste.
- Stir in baby spinach just before serving and let it wilt.
Notes
For best results, use freshly grated Parmesan and avoid overcooking the tortellini. Rotisserie chicken is a great time-saver for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American