Looking for a comforting and delicious soup recipe that’s perfect for any occasion? Look no further than this Creamy Chicken Tortellini Soup! Packed with flavorful ingredients and easy to make, this recipe is sure to become a new favorite in your household.
Why You’ll Love This Recipe?
- Great Flavors: The combination of tender chicken, cheese-filled tortellini, and aromatic herbs creates a rich and satisfying flavor profile.
- Quick Prep Time: With simple ingredients and easy steps, this soup comes together in no time, making it perfect for a busy weeknight meal.
- Perfect for Meal Prep: This soup reheats beautifully, making it a great option for meal prepping lunches or dinners for the week.
Ingredient Notes:
- Olive oil: Adds a rich flavor to the soup base.
- Onion, carrots, celery, and garlic: The aromatic base of the soup, providing depth of flavor.
- Italian seasoning: A blend of herbs that complements the other ingredients.
- Tomato sauce: Adds a touch of acidity and sweetness to the broth.
- Bay leaves: Infuse the soup with a subtle herbal note.
- Chicken broth: The base of the soup, providing a savory backdrop for the other ingredients.
- Shredded chicken: Adds protein and heartiness to the soup.
- Baby spinach: A nutritious addition that wilts beautifully into the broth.
- Cheese tortellini: Filled with creamy cheese, these pasta pockets add a satisfying bite to the soup.
- Salt, pepper, thyme, and red pepper flakes: Seasonings to enhance the overall flavor of the soup.
Step-by-Step Instructions:
- Sauté Aromatics: Heat olive oil in a large pot, then sauté onions, carrots, and celery until softened. Add garlic and Italian seasoning, cooking until fragrant.
- Add Broth and Tomatoes: Stir in tomato sauce, bay leaves, and chicken broth. Bring to a boil, then simmer to develop flavors.
- Add Chicken and Tortellini: Stir in shredded chicken, spinach, and tortellini. Simmer until tortellini are tender.
- Season and Serve: Season with salt and pepper, remove bay leaves, and garnish with thyme and red pepper flakes. Serve hot.
Helpful Tips:
- For a vegetarian version, swap chicken for more veggies or tofu.
- Freeze leftovers in individual portions for quick lunches.
- Top with grated Parmesan cheese for extra flavor.
- Use a rotisserie chicken for a shortcut in prep time.
Expert Tips for the Best Results:
- Use homemade chicken stock for a richer flavor.
- Don’t overcook the tortellini to maintain their texture.
- Fresh thyme adds a bright, herbaceous note to the soup.
Serving Suggestions:
Pair this soup with a crusty baguette for dipping, a side salad for a complete meal, or a glass of white wine for a more elegant touch.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to maintain the creamy consistency.
Frequently Asked Questions:
- Can I use frozen tortellini instead of refrigerated? Yes, adjust cooking times according to package instructions.
- Can I make this soup ahead of time? Yes, this soup reheats well and can be made ahead for meal prep.
- Can I freeze this soup? Yes, freeze individual portions for up to 3 months for a quick and easy meal option.
Conclusion:
Warm, creamy, and packed with delicious flavors, this Creamy Chicken Tortellini Soup is a must-try recipe for any soup lover. Whether you’re looking for a cozy weeknight meal or a comforting dish to share with loved ones, this soup is sure to satisfy. Give it a try and let us know how it turns out!
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Creamy Chicken Tortellini Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and creamy chicken tortellini soup packed with vegetables and savory flavors, perfect for a cozy meal on a chilly day.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 5 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 5 cloves garlic, minced
- 2 teaspoon Italian seasoning
- 1 (14.5 ounce) can tomato sauce
- 2 bay leaves
- 8 cups low-sodium chicken broth
- 2 cups shredded chicken
- 5 ounces baby spinach
- 1 (20 ounce) package refrigerated cheese tortellini
- Salt and pepper, to season
- Fresh thyme, to garnish
- Crushed red pepper flakes, to garnish
Instructions
- Sauté Vegetables: Heat olive oil in a pot, sauté onions, carrots, celery, garlic, and Italian seasoning.
- Add Ingredients: Stir in tomato sauce, bay leaves, and chicken broth. Simmer to develop flavors.
- Incorporate Chicken and Tortellini: Add shredded chicken, spinach, and tortellini. Simmer until tortellini are tender.
- Season and Serve: Adjust seasoning, remove bay leaves, and garnish before serving hot.
Notes
- Use low-sodium chicken broth for better salt control.
- Adjust cooking times for different tortellini types.
- Rotisserie chicken can be a time-saving option.
- Vegetarian variation: omit chicken and use vegetable broth.
- Leftovers can be refrigerated for up to 3 days.
- Top with grated Parmesan for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 350 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg