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One Pot Creamy Tuscan Chicken Tortellini Soup

Close-up of creamy Tuscan chicken tortellini soup featuring chunks of chicken, spinach, and sun-dried tomatoes.
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Make this rich and comforting Tuscan Chicken Tortellini Soup in one pot for an easy weeknight meal filled with sun-dried tomatoes, spinach, and Parmesan cheese.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 teaspoon dried basil
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 5 ounces fresh spinach
  • 1 (19 ounce) package refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. You do not need to cook them through.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  3. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, diced tomatoes (with their juice), and chopped sun-dried tomatoes. Add the dried basil. Bring the mixture to a simmer.
  5. Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely and the soup base is smooth.
  6. Stir in the heavy cream.
  7. Add the fresh spinach to the pot in batches, stirring until it wilts into the soup.
  8. Add the refrigerated tortellini to the soup. Cook according to the package directions, usually about 5 to 8 minutes, until the pasta is tender.
  9. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated.
  10. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a quicker version, use pre-cooked rotisserie chicken. Add the shredded chicken when you add the broth.
  • If you prefer a thicker soup, let it simmer uncovered for the last 5 minutes of cooking time.
  • Serve this hearty Italian soup recipe with crusty bread for dipping.
  • You can substitute fresh basil for dried basil if you have it; use 1 tablespoon chopped fresh basil.

Nutrition

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