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Easy Creamy One-Pot Chicken Tortellini Soup

Close-up of creamy chicken tortellini soup with shredded chicken and wilted spinach in a white bowl.
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Make this comforting, hearty chicken tortellini soup in one pot for an easy weeknight dinner. It uses rotisserie chicken for speed and results in a rich, creamy broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Stir in the Italian seasoning, thyme, salt, and pepper. Bring the mixture to a simmer.
  4. Add the shredded cooked chicken to the simmering broth. Cook for 5 minutes to heat the chicken through.
  5. Add the refrigerated tortellini to the pot. Cook according to the package directions, usually about 5 to 7 minutes, until the tortellini float and are tender.
  6. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the broth becomes creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup, about 1 to 2 minutes.
  8. Taste the soup and adjust salt and pepper if needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a Tuscan flavor, add 1/2 cup sun-dried tomatoes (drained) along with the chicken broth.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering soup before adding the cream.
  • This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://blissbatter.com/chicken-tortellini-soup-recipe/