Ingredients
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 cups chicken broth
1 1/2 cups cooked chicken, shredded or diced
10 oz refrigerated cheese tortellini
1 cup heavy cream (or half-and-half)
2 cups fresh spinach
1/4 cup grated Parmesan cheese
Instructions
1. Sauté the Vegetables
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery; cook for 4–5 minutes until softened.
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Stir in garlic, Italian seasoning, thyme, salt, and pepper.
2. Build the Soup
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Pour in chicken broth and bring to a gentle boil.
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Add cooked chicken and tortellini.
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Simmer for 8–10 minutes, or until tortellini are tender.
3. Make It Creamy
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Lower heat and stir in heavy cream and Parmesan cheese.
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Add spinach and cook just until wilted, about 1–2 minutes.
4. Serve
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Taste and adjust seasoning if needed.
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Serve hot with extra Parmesan on top.
Notes
Chicken shortcut: Rotisserie chicken works perfectly.
Lighter option: Use half-and-half or evaporated milk instead of heavy cream.
Extra flavor: Add a pinch of red pepper flakes for gentle heat.
Storage: Refrigerate for up to 3 days; add extra broth when reheating as tortellini absorbs liquid.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 430