Chicken and Tortellini Soup
Warm up with a comforting bowl of Chicken and Tortellini Soup, a hearty homemade meal perfect for weeknight dinners or chilly afternoons. This recipe combines tender shredded chicken, vibrant vegetables, and plump cheese tortellini in a fragrant broth infused with thyme, oregano, and a hint of garlic. Fresh baby spinach adds a pop of color and nutrition, while the optional parsley garnish elevates the presentation. Ready in just 40 minutes and bursting with wholesome flavors, this one-pot wonder is as satisfying as it is easy to prepare. Serve it with crusty bread for the ultimate cozy meal that the whole family will crave. Perfect for fans of classic chicken soup who want a delicious upgrade, this recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cups cooked chicken breast, shredded
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 12 ounces cheese tortellini (fresh or frozen)
- 2 cups baby spinach leaves
- to taste salt
- to taste black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the shredded chicken, chicken broth, dried thyme, dried oregano, and bay leaf to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Stir in the tortellini and cook according to the package instructions (typically 5-7 minutes for fresh tortellini or 8-10 minutes for frozen).
Add the baby spinach leaves and cook for 1-2 minutes, just until wilted.
Remove the bay leaf and discard.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 8776 mg | 382% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 24.1 g | ||
| Protein | 214.2 g | 428% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 782 mg | 60% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4683 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
