Simple Recipes for Every Day
Creamy Chicken Tortellini Soup
- Serves: 6
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 2 medium carrots, cut into ¼ inch-thick slices
- 2 celery ribs, cut into ¼ inch-thick slices
- 4 garlic cloves, minced
- ¼ cup flour
- 6 cups chicken stock
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoons Italian seasoning
- ½ teaspoon paprika
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan, plus more for serving
- 2 cups shredded chicken breast
- 1 (10 ounce) bag cheese tortellini
- 3 cups packed baby spinach
- Red pepper flakes, optional
Ingredients
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 2 medium carrots, cut into ¼ inch-thick slices
- 2 celery ribs, cut into ¼ inch-thick slices
- 4 garlic cloves, minced
- ¼ cup flour
- 6 cups chicken stock
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoons Italian seasoning
- ½ teaspoon paprika
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan, plus more for serving
- 2 cups shredded chicken breast
- 1 (10 ounce) bag cheese tortellini
- 3 cups packed baby spinach
- Red pepper flakes, optional
Method
Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more. Sprinkle with the flour and stir until incorporated.
Add in the chicken stock, salt, pepper, Italian seasoning, paprika, cream, and parmesan; cook, stirring, until fully incorporated. Bring to a boil, then reduce the heat to medium low simmer until slightly thickened, about 10 minutes. Stir in the chicken, tortellini, and spinach. Cook until the spinach is wilted, the tortellini is tender, and the chicken is warmed through, 3-5 minutes.
Ladle the soup into bowls. Serve sprinkled with Parmesan and red pepper flakes, if desired.