Description
A comforting and creamy soup featuring chicken and cheese tortellini, perfect for a cozy meal.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 9 oz cheese tortellini
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until softened.
- Season chicken with salt, pepper, and Italian seasoning. Sear until golden on both sides, then remove and shred.
- Add sun-dried tomatoes, chicken broth, heavy cream, and parmesan to the pot. Whisk and simmer.
- Stir in cheese tortellini and cook until just tender, about 4-5 minutes.
- Return shredded chicken and add spinach. Stir until spinach wilts and everything is well combined.
- Simmer 2-3 more minutes. Adjust seasoning with crushed red pepper, salt, and pepper.
- Serve hot with crusty bread or salad.
Notes
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Reheat gently on the stove to avoid curdling the cream.
- Feel free to add other vegetables, such as carrots or peas, for additional flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg