Chicken Tortellini Soup
This Chicken Tortellini Soup is a comforting and hearty meal, perfect for chilly days. Packed with tender chicken, delightful tortellini, and a medley of vegetables, it’s both nutritious and satisfying.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken You can use rotisserie chicken for convenience.
- 12 ounces cheese tortellini
- 1 cup spinach leaves, packed
- 1 teaspoon dried Italian herbs
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and tortellini to the pot. Cook according to the tortellini package instructions, usually around 6-8 minutes, until tender.
- In the last 2 minutes of cooking, add the spinach and dried Italian herbs. Stir to combine.
- Season the soup with salt and pepper to taste.
- Once done, ladle into bowls and garnish with fresh parsley, if desired. Serve hot.
Notes
You can use rotisserie chicken for convenience.
Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
If you prefer a creamier soup, consider adding 1/2 cup of heavy cream towards the end of cooking.