Description
A hearty, creamy bowl of Tuscan Chicken Tortellini Soup with Spinach that brings cozy autumn vibes and rustic Italian flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2–3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or cooking cream
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups baby spinach, packed
- ½ cup grated Parmesan cheese
- Optional: Sun-dried tomatoes, white beans, or fresh basil for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another minute.
- Add chopped chicken to the pot. Season with salt, pepper, and Italian seasoning. Cook until browned and mostly cooked through, about 5–7 minutes.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes to build flavor.
- Add tortellini and cook according to package instructions (usually 4–6 minutes).
- Lower heat and stir in cream. Add Parmesan and red pepper flakes if using.
- Just before serving, stir in baby spinach and cook for 1–2 minutes until wilted.
- Adjust seasoning to taste. Serve hot, topped with extra Parmesan if desired.
Notes
Use fresh or refrigerated tortellini for best texture. Add a splash of white wine after the garlic step for depth. Stir in lemon juice at the end if soup tastes too rich.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American