Description
A rich and creamy chicken spinach tortellini soup that comes together in just 35 minutes. This one-pot meal features tender chicken, cheesy tortellini, and fresh spinach in a velvety broth. The perfect comfort food for chilly nights or quick weeknight dinners.
Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
3 medium carrots, peeled and chopped or thinly sliced
3 celery stalks, chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 tablespoon all-purpose flour
4 cups chicken broth
1 cup water
2 cups cooked chicken, chopped or shredded
1/4 teaspoon Italian seasoning
2 generous cups refrigerated cheese tortellini
1 cup heavy cream
2 packed cups fresh baby spinach
Salt and black pepper, to taste
Instructions
1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cover with the lid slightly ajar and cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
2. Stir in the mushrooms and garlic. Cook uncovered for another 2–3 minutes, stirring now and then, until fragrant.
3. Sprinkle the flour over the vegetables and stir well. Let it cook for about 1 minute to remove the raw flour taste.
4. Pour in the chicken broth and water, then add the cooked chicken and Italian seasoning. Stir to combine.
5. Increase the heat to high. Once the soup reaches a boil, add the tortellini.
6. Reduce the heat to maintain a gentle boil and cook for about 5 minutes, or until the tortellini are tender.
7. Stir in the cream and spinach. Let the soup heat through until the spinach wilts. Season with salt and pepper to taste.
8. Serve hot and enjoy right away.
Notes
For a lighter version, use half-and-half instead of heavy cream. Rotisserie chicken works perfectly and saves time. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American