Description
Creamy, cheesy, and packed with Italian flavor, this Chicken Parmesan Tortellini Soup is a cozy 20-minute dinner that tastes like your favorite pasta dish in soup form.
Ingredients
1 tablespoon olive oil
1 cup diced onion
3 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
4 cups chicken stock
2 cans (14.5 ounces each) diced tomatoes
1 pound frozen cheese tortellini (about 4 cups)
2 cups cooked chicken, diced
2 ounces baby spinach, roughly chopped
1/2 cup heavy cream
Optional: 1/2 cup shredded Parmesan-style cheese
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Add the Italian seasoning, salt, black pepper, tomato paste, chicken stock, and diced tomatoes. Stir well to combine.
4. Bring the soup to a gentle boil, then reduce the heat and let it simmer.
5. Add the frozen tortellini, cooked chicken, and chopped spinach. Simmer for about 10 minutes, or until the tortellini is tender and cooked through.
6. Remove the pot from the heat and slowly stir in the heavy cream until the soup is smooth and creamy.
7. Serve hot, topped with shredded cheese if desired.
Notes
For a lighter version, substitute half-and-half or milk for the heavy cream. Use rotisserie chicken for a quick shortcut. If using refrigerated tortellini, reduce cook time slightly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American-Italian