Chicken Tortellini Soup
Cozy up with a bowl of hearty and flavorful Chicken Tortellini Soup, the ultimate comfort food that’s perfect for chilly evenings or any time you crave a warm, satisfying meal. Packed with tender chicken, vibrant vegetables like carrots, celery, and spinach, and plump cheese tortellini, this soup is a symphony of flavor and nutrition. The aromatic base of garlic, onion, and thyme gives the broth depth, while the addition of fresh spinach adds a pop of color and freshness. Ready in just 45 minutes, this one-pot wonder is both easy to prepare and perfect for feeding a crowd. Garnish with parsley for an herby finish, and serve it with a slice of crusty bread for an irresistible combination. Perfectly suited for those searching for comforting chicken soup recipes or easy tortellini meals, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 1 pound chicken breasts, boneless and skinless, diced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 ounces cheese tortellini, fresh or frozen
- 3 cups spinach, fresh
- 2 tablespoons parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes or until the vegetables begin to soften.
Stir in the minced garlic and continue sautéing for another 1 minute until fragrant.
Add the diced chicken breast to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the chicken broth and bring the mixture to a simmer.
Add the dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Let the mixture simmer for 10 minutes, allowing the flavors to meld together and the chicken to cook through.
Add the tortellini to the pot and cook according to package instructions, usually about 5 minutes, until tender.
Stir in the fresh spinach and cook for an additional 1 to 2 minutes until wilted.
Remove and discard the bay leaf.
Taste the soup and adjust the seasoning with more salt and pepper if desired.
Serve the soup hot, garnished with chopped parsley.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 10391 mg | 452% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 23.1 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1192 mg | 92% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 7086 mg | 151% | |
*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.
