Creamy Chicken Spinach and Tortellini Soup
Indulge in a bowl of comfort with this Creamy Chicken Spinach and Tortellini Soup, a hearty and flavorful one-pot recipe that's perfect for cozy nights in. Tender shredded chicken breasts, cheesy tortellini, and fresh baby spinach combine in a rich, velvety broth infused with garlic, onion, and fragrant herbs like thyme and basil. A swirl of heavy cream takes this dish to the next level, creating a luscious soup that's both filling and satisfying. Ready in just 40 minutes, this quick and easy soup is ideal for a weeknight dinner or meal prep. Serve it hot, topped with a sprinkle of Parmesan cheese, for an irresistible finish. Whether you're craving comfort food or a nourishing meal, this creamy soup will hit the spot! Perfect for fans of tortellini soup, creamy soups, and spinach recipes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 12 ounces cheese tortellini
- 1 cup heavy cream
- 4 cups baby spinach, rinsed and drained
- 0.5 cup grated Parmesan cheese (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper on both sides.
Cook the chicken breasts in the pot for 6-7 minutes on each side, or until fully cooked. Remove the chicken and let it rest on a plate. Once cooled slightly, shred the chicken using two forks.
In the same pot, add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze any browned bits. Add the dried thyme, dried basil, and 1 teaspoon of salt.
Bring the broth to a simmer, then add the cheese tortellini. Cook according to the package instructions (usually 5-7 minutes), until the tortellini is tender.
Lower the heat to medium-low and stir in the heavy cream.
Return the shredded chicken to the pot and mix well to combine.
Add the baby spinach to the soup and stir until wilted, about 1-2 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 553 mg | 12% | |
*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.
