Chicken Tortellini Soup Recipe
A comforting and lightened-up creamy chicken tortellini soup. This dish blends tender chicken, vibrant vegetables, flavorful spices, cheesy tortellini, and a thin creamy broth to create a cozy meal for any occasion.
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Servings: 5
Ingredients
- 9 cups chicken broth
- 2 cups carrots sliced
- 2 tablespoons packed frozen spinach or 1/2 cup fresh baby spinach leaves
- 1 1/4 pounds boneless skinless chicken breast 2 large breasts
- 1 large sweet onion peeled and chopped
- 2 tablespoons fresh chopped parsley
- 1/4 –1/3 cup heavy cream
- 1 red bell pepper seeded and chopped
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 1/2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
- 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
- 4 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- Salt and pepper to taste
Instructions
- Heat a large saucepot over medium flame. Drizzle in the olive oil and add the chopped onions. Sauté for approximately 3 minutes, allowing them to soften. Incorporate the chopped bell pepper, sliced carrots, and minced garlic, and cook for an additional 3 minutes.
- Place the whole chicken breasts into the pot, followed by the chicken broth, thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cook for about 15 minutes or until the chicken is thoroughly cooked. Remove the chicken and transfer it to a cutting board.
- Adjust the heat back to medium and ensure the broth is simmering steadily. Add the tortellini, stirring well to prevent clumping. While the pasta cooks, shred or chop the chicken into bite-sized pieces. Return the chicken to the pot.
- Continue cooking the tortellini until tender, about 10–14 minutes. Turn off the heat and mix in the heavy cream, spinach, and chopped parsley. Adjust the cream quantity to your liking. Taste the soup and season further with salt and pepper if needed.
Notes
For crockpot preparation, sauté the vegetables on the stovetop first. Combine the ingredients (except the tortellini) in the crockpot and cook on high for 3–4 hours or low for 6–8 hours. Add the tortellini during the last 30 minutes of cooking.