Description
A comforting and creamy chicken tortellini soup loaded with vegetables.
Ingredients
Scale
- 12 ounces boneless, skinless chicken breasts (cubed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 1 medium onion (diced)
- 2 carrots (sliced)
- 2 stalks celery (sliced)
- 1/4 cup flour
- 32 ounces chicken broth
- 16 ounces water
- 10 ounces refrigerated cheese tortellini
- 8 ounces half & half
- 2 cups spinach
Instructions
- Season cubed chicken with salt and pepper. In a stock pot over medium heat, add 1 tablespoon butter. Add cubed chicken to pot. Brown on both sides, about 3 to 4 minutes. Remove from pan and set aside.
- Add 2 tablespoons butter to pan. When melted, add onions, carrots, and celery. Cook for 3 to 4 minutes, or until onions begin to turn translucent and vegetables begin to soften. Add garlic and cook for another 30 seconds.
- Add flour to vegetables, stirring to coat and create a paste. Cook for 1 minute.
- Add chicken broth, water, and tortellini. Stir to combine. Bring to a boil, cover, reduce heat to low, and simmer until tortellini are cooked through (consult your tortellini’s package directions and cook to al dente).
- Add half & half, spinach, and cooked chicken, stirring to incorporate. Cook for 1 additional minute on low heat.
- Remove from heat, ladle into bowls, and serve hot.
Notes
- For a richer flavor, consider adding herbs like thyme or rosemary.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg