Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 garlic cloves, minced
1.5 lbs boneless, skinless chicken breasts, diced
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
6 cups low-sodium chicken broth
1 (16 oz) package refrigerated cheese tortellini
1 cup heavy cream
1/2 cup grated parmesan cheese
4 cups fresh spinach leaves, chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots; sauté for 5 minutes until softened.
Add garlic and cook for another 1-2 minutes until fragrant.
Add chicken and cook until browned and nearly cooked through.
Season with Italian seasoning, basil, salt, and pepper.
Pour in chicken broth and bring to a simmer. Let cook for 15 minutes to build flavor.
Add tortellini and continue to simmer for 8-10 minutes until tortellini is al dente and chicken is fully cooked.
Stir in heavy cream and parmesan cheese until the soup is smooth and creamy.
Add chopped spinach and cook for 2-3 minutes until wilted.
Taste and adjust salt and pepper as needed.
Ladle into bowls and serve warm.
Notes
For a lighter version, use low-fat milk or half-and-half instead of heavy cream.
Tortellini can be pre-boiled separately to prevent overcooking if it browns too quickly in the pot.
Storage: Let soup cool completely. Refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Quick Chicken
- Method: Stir-fry/Simmer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg