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