This chicken tortellini soup is creamy and delicious. Full of chunks of meaty chicken and hearty vegetables in a rich creamy broth, this soup is ready in under 1 hour and is incredibly satisfying.
Ingredients
1tablespoonExtra Virgin Olive Oil
1large sweet onion, peeled and chopped
1red bell pepper, seeded and chopped
2cupscarrots, sliced
4clovesgarlic, minced
1 1/4poundsboneless skinless chicken breast, 2 large breasts
9cupschicken broth
8.8ouncesCheese Tortellini Pasta
1/3cupheavy cream
2tablespoonspacked frozen spinach or 1/2 cup fresh baby spinach leaves
2tablespoonsfresh chopped parsley
1 1/2teaspoonsdried thyme leaves or 1 tablespoon fresh thyme leaves
1/2teaspooncrushed red pepper
Salt and pepper
Instructions
Add the olive oil to a large pot over medium heat. Once the oil is hot add the onion and saute for 3-5 minutes until softened. Add the chopped pepper, carrots, and garlic to saute for 3-5 minutes.
Place the whole chicken breast into the pot and add the thyme, crushed red pepper, salt, black pepper, and chicken broth to the pot. Bring to a boil and reduce the heat to a simmer. Simmer for 15 minutes until the chicken is fully cooked.
Remove the chicken to a cutting board and dice into bite sized pieces.
Stir the tortellini into the simmering broth and add the chopped chicken to the pot. Simmer for 10-15 minutes until the tortellini has softened.
Stir in the cream, spinach, and parsley. Season to taste and serve.