Creamy Chicken Tortellini Soup (Printable Version)
A warm, creamy bowl with chicken, cheese tortellini, veggies, and herbs. Cozy comfort for chilly nights. #ChickenSoup #Tortellini #CozyEats
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 large onion, diced
03 -
5 large carrots, peeled and chopped
04 -
5 stalks celery, chopped
05 -
5 cloves garlic, minced
06 -
2 teaspoons Italian seasoning
07 -
1 can (14.5 ounces) tomato sauce
08 -
2 bay leaves
09 -
8 cups low-sodium chicken broth
10 -
2 cups shredded chicken
11 -
5 ounces baby spinach
12 -
1 package (20 ounces) refrigerated cheese tortellini
13 -
Salt and black pepper, to season
14 -
Fresh thyme, for garnish
15 -
Crushed red pepper flakes, for garnish
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, garlic, and Italian seasoning; sauté until vegetables are softened and fragrant, about 6 to 8 minutes.
02 -
Stir in tomato sauce, bay leaves, and chicken broth. Bring to a gentle boil, reduce heat, and let flavors meld for 12 to 15 minutes.
03 -
Incorporate shredded chicken, baby spinach, and cheese tortellini into the soup. Simmer until tortellini are tender and cooked through, approximately 5 to 7 minutes.
04 -
Remove bay leaves. Taste and adjust seasoning with salt and black pepper if needed. Ladle soup into bowls and garnish with fresh thyme and crushed red pepper flakes. Serve immediately while hot.
# Notes:
01 -
For salt control, opt for low-sodium chicken broth.
02 -
Cooking time may vary depending on the type of tortellini used.
03 -
Rotisserie or pre-cooked chicken expedites preparation.
04 -
For a vegetarian option, omit chicken and substitute with vegetable broth.
05 -
Leftover soup can be refrigerated for up to 3 days.
06 -
Top each serving with grated Parmesan to enhance flavor.