Description
A delightful and hearty soup with chicken, spinach, and cheese tortellini in a creamy broth, perfect for cozy dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1 cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups cooked chicken breast, diced or shredded
- 4 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for an additional minute, until fragrant. Then, stir in the sun-dried tomatoes and let them cook for about 2 minutes before adding in the chicken broth and Italian seasoning.
- Bring the mixture to a simmer, then add the cheese tortellini. Cook according to the package directions, usually around 3-5 minutes, or until the tortellini is tender.
- Mix in the cooked chicken and fresh spinach, stirring until the spinach wilts. Reduce the heat and slowly stir in the heavy cream, followed by the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan and fresh parsley.
Notes
For a vegetarian version, omit chicken and add more vegetables. Use homemade chicken broth for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg