Tomato Basil Tortellini Soup With Chicken
- Cook Time: 40 minutes
- Total Time: 40 minutes
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 pound cooked chicken breast, shredded or cubed
- 1 package (20 ounces) refrigerated cheese tortellini
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/4 cup fresh basil leaves, chiffonade (thinly sliced)
- 1/2 cup grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.
- Increase the heat slightly to bring the soup back to a low boil. Add the refrigerated cheese tortellini and the cooked shredded chicken. Cook according to the tortellini package instructions (usually 3 to 5 minutes) or until the pasta is tender and floats to the surface.
- Reduce the heat to low. Stir in the heavy cream and the fresh baby spinach. Continue to stir for 1 to 2 minutes until the spinach has wilted and the soup is creamy and well-combined.
- Remove the pot from the heat. Stir in the fresh sliced basil. Taste the soup and add more salt or pepper if needed. Ladle the hot soup into bowls and top with a generous sprinkle of grated Parmesan cheese.