Chicken Tortellini Soup
This creamy tortellini soup is loaded with chicken, fresh veggies, and cheesy pasta. A cozy, one-pot dinner ready in under an hour!
Equipment
- Large pot or Dutch oven
- - Cutting board and knife
- Ladle
Ingredients
- - 2 tablespoons olive oil or canola/avocado oil
- - 1 yellow onion diced
- - 4 ribs celery sliced
- - 4 carrots sliced
- - 2 cloves garlic minced
- - 8 cups low-sodium chicken broth
- - 2 bay leaves
- - 3–4 sprigs fresh thyme
- - 2½ teaspoons kosher salt
- - ½ teaspoon black pepper
- - 3 cups cheese tortellini fresh or frozen
- - 2 cups baby spinach roughly chopped
- - ⅔ cup sun-dried tomatoes chopped
- - 2–3 cups cooked shredded chicken
- - 1 cup heavy cream
- - ¾ teaspoon tarragon or white wine vinegar
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, celery, and carrots. Cover and cook for 6–8 minutes, stirring occasionally.
- Stir in garlic and cook for 1 minute.
- Add chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
- Stir in tortellini, spinach, and sun-dried tomatoes. Cook per tortellini package instructions.
- Add shredded chicken, heavy cream, and vinegar. Simmer for 2–3 minutes.
- Remove bay leaves and thyme sprigs. Serve warm, topped with Parmesan if desired.
Notes
- For a lighter version, omit or reduce the heavy cream.
- Use rotisserie chicken to save prep time.
- Let soup rest 10 minutes before serving for best flavor.
- Use rotisserie chicken to save prep time.
- Let soup rest 10 minutes before serving for best flavor.