Gluten-Free Chicken Tortellini Soup
Warm, comforting, and perfect for any season, this Gluten-Free Chicken Tortellini Soup is a delightful twist on a classic favorite. Packed with tender shredded chicken, gluten-free tortellini, and nutrient-rich baby spinach, this hearty soup is enhanced by aromatic herbs like thyme and oregano, creating layers of flavor in every bite. A medley of fresh vegetables, including carrots, celery, and onions, is simmered in chicken broth for the ultimate soul-soothing base. Ready in just 45 minutes, it’s an ideal option for busy weeknight dinners or simple meal prep. This gluten-free soup not only caters to dietary needs but is also a crowd-pleaser when garnished with fresh parsley for a vibrant finish. Perfectly balanced and utterly satisfying, it’s your one-pot answer to cozy yet wholesome eating.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups chicken breast, cooked and shredded
- 10 ounces gluten-free tortellini
- 3 cups baby spinach
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, and add the bay leaf, dried thyme, dried oregano, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Add the shredded chicken and gluten-free tortellini to the pot. Cook according to the tortellini package instructions, usually about 8-10 minutes.
Stir in the baby spinach and cooked until just wilted, about 1-2 minutes.
Remove the bay leaf and discard.
Taste the soup and adjust the seasoning if needed.
Serve hot, garnishing with fresh chopped parsley.
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 8746 mg | 380% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 30.5 g | ||
| Protein | 212.3 g | 425% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 613 mg | 47% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4898 mg | 104% | |
*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.
