Description
This Creamy Chicken Spinach Tortellini Soup is a comforting and hearty dish perfect for chilly days. Combining tender shredded chicken, cheesy tortellini, fresh spinach, and a creamy broth infused with aromatic herbs, this soup offers a delightful balance of flavors and textures. Easy to prepare with common ingredients, it makes a satisfying meal for lunch or dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup diced celery
- 1/2 cup diced onion
- 1 cup diced carrots
- 2 cups fresh baby spinach, roughly chopped
Broth and Seasonings
- 4 cups chicken broth
- 1 cup water
- 1 tablespoon flour
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
Proteins and Dairy
- 2 cups cooked shredded or diced chicken
- 12 ounces frozen cheese tortellini
- 1 cup heavy cream
- 2 tablespoons butter
- 1 cup grated cheddar cheese (optional)
Instructions
- Sauté Vegetables: Over medium heat, melt butter in a large pot or Dutch oven. Add diced celery, onions, and carrots, then sauté until the vegetables are tender and aromatic, about 5-7 minutes.
- Add Flour: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat them. This helps thicken the soup later.
- Add Seasonings and Broth: Stir in thyme, oregano, turmeric (if using), salt, and cracked pepper. Add the shredded chicken along with the chicken broth and water. Increase heat to high and bring the mixture to a boil. Allow it to boil for 5 minutes, stirring occasionally to blend flavors.
- Cook Tortellini: Add the frozen cheese tortellini to the boiling soup. The boiling will temporarily stop, so bring it back to a boil. Reduce the heat to medium-high and gently boil for 2 minutes until the tortellini are tender but firm.
- Finish Soup: Lower the heat to keep the soup warm. Stir in the roughly chopped fresh spinach and heavy cream, mixing until the spinach wilts slightly and the soup is creamy. Optionally, sprinkle with grated cheddar cheese before serving for extra richness.
Notes
- Turmeric adds a beautiful yellow color and a subtle earthy flavor; it is optional and can be omitted if unavailable or undesired.
- Fresh thyme can be used instead of dried; if so, increase the quantity to 2 teaspoons for better flavor.
- Italian seasoning can substitute thyme and oregano combined; use 2 teaspoons in total.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat individual servings in the microwave or on the stovetop.
- This soup freezes well for 2-3 months; thaw and reheat thoroughly before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
