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One-Pot Creamy Chicken and Spinach Tortellini Soup

A close-up view of rich, creamy tortellini soup filled with chicken, spinach, and carrots, seasoned with herbs.
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Make this rich, velvety tortellini soup on the stovetop in under 30 minutes. It is a perfect, easy weeknight meal that delivers classic comfort food flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon garlic powder
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 5 ounces fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned on all sides, about 5 to 7 minutes. Remove the chicken from the pot and set it aside.
  2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice) and garlic powder. Bring the mixture to a simmer.
  4. Return the cooked chicken to the pot. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes, or until the vegetables are tender.
  5. Stir in the refrigerated tortellini. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are cooked through.
  6. Stir in the fresh spinach until it wilts into the soup.
  7. Reduce the heat to low. Slowly stir in the heavy cream and grated Parmesan cheese until the broth is smooth and creamy. Do not let the soup boil after adding the cream and cheese.
  8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a richer broth texture, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering broth just before adding the cream.
  • If you prefer sausage tortellini soup, substitute the chicken with 1 pound of mild or hot Italian sausage, crumbled and browned before adding the vegetables.
  • This soup freezes well without the cream. Add the cream when reheating the thawed soup.

Nutrition

Find it online: https://rosatasty.com/creamy-tortellini-soup-recipe/