Chicken Tortellini Soup

An easy creamy Chicken Tortellini Soup made with already cooked rotisserie chicken, onions, bell peppers, carrots, cheese tortellini, and spinach in a perfectly seasoned creamy broth.

Course Soup

Cuisine American

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Prep Time 10

Cook Time 30

Servings servings

Calories 453kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium onion chopped
1 rib celery chopped
1 red bell pepper seeded and chopped
3 carrots peeled and chopped
2 cloves garlic minced
1 teaspoon Italian Seasoning
¼ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes
6 cups low-sodium chicken broth
2½ cups diced or shredded cooked chicken
3 cups cheese tortellini
4 cups fresh baby spinach
⅔ cup heavy cream
salt and pepper to taste
Chopped fresh thyme optional
Grated Parmesan Cheese optional

Instructions

Heat olive oil in a Dutch oven or heavy pot over medium heat. Add the onions and celery, cooking until almost soft, about 5 minutes. Add the bell peppers and carrots. Continue cooking until the onions and peppers are soft.
Reduce the heat to low and add the garlic, Italian seasoning, black pepper, and crushed red pepper, cooking for 1 minute while stirring constantly.
Add the chicken broth and bring it to a boil. Lower the heat to a simmer and cook for 4-5 minutes. Add the cheese tortellini and chicken. Cook until the carrots are tender and the tortellini are cooked through.
Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from the heat and stir in the heavy cream. Season with salt and pepper to taste. Garnish with chopped fresh thyme, Parmesan Cheese, or red pepper flakes.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated on the stovetop over low heat or in the microwave at reduced power.
Freeze in heavy-duty freezer zipper bags for up to 3 months. Thaw in the refrigerator overnight. Then reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition