Dairy-Free Chicken Tortellini Soup
Warm, comforting, and completely dairy-free, this Chicken Tortellini Soup is the perfect one-pot meal for cozy evenings or family dinners. Crafted with tender chicken, vibrant vegetables like carrots, celery, and onion, and a rich, herb-infused chicken broth, this recipe is packed with nourishing flavors. The star ingredient—dairy-free cheese tortellini—makes it an inclusive option for those avoiding dairy, while fresh spinach, parsley, and a splash of lemon juice add a bright, fresh finish. With just 15 minutes of prep time and under an hour from start to finish, this hearty soup is as quick and easy as it is delicious. Whether you're looking for a satisfying weekday meal or a palate-pleasing dairy-free alternative, this Chicken Tortellini Soup is sure to deliver. Perfect for a gluten-free or lactose-sensitive audience, it’s cozy comfort food at its best!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 medium, diced Carrot
- 2 medium, diced Celery stalks
- 1 large, chopped Onion
- 3 minced Garlic cloves
- 1 pound, cut into bite-sized pieces Boneless skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Chicken broth
- 2 pieces Bay leaves
- 1 teaspoon, chopped Fresh thyme
- 0.5 teaspoon Dried oregano
- 9 ounces Dairy-free cheese tortellini
- 2 cups, roughly chopped Fresh spinach
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced carrots, celery, and onion, and sauté for about 5 minutes, until they start to soften.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook the chicken until it is no longer pink on the outside, about 5 minutes.
Pour in the chicken broth and add the bay leaves, fresh thyme, and dried oregano. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer uncovered for 10 minutes to allow flavors to meld.
Add the dairy-free cheese tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes, until they are tender.
In the last 2 minutes of cooking, stir in the spinach to let it wilt.
Remove the bay leaves, stir in the fresh parsley and lemon juice, and adjust seasoning if necessary.
Serve hot and enjoy your hearty dairy-free chicken tortellini soup!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7551 mg | 328% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.9 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 590 mg | 45% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4637 mg | 99% | |
*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.
