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One-Pot Creamy Tuscan Chicken Tortellini Soup

Close-up of a bowl of creamy chicken tortellini soup featuring chunks of chicken, pasta, and wilted spinach.
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You will make this comforting, restaurant-style creamy chicken tortellini soup in one pot. It is a quick weeknight dinner that tastes rich and satisfying.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, basil, and red pepper flakes, if you are using them. Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes to cook the chicken through and allow the flavors to blend.
  6. Stir in the refrigerated tortellini. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are tender.
  7. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup is creamy and the cheese is melted. Do not let the soup boil after adding the cream.
  8. Stir in the fresh spinach until it wilts completely, which takes about 1 to 2 minutes.
  9. Taste the soup and add salt and black pepper as needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a Tuscan Chicken Soup variation, add 1/2 cup sun-dried tomatoes (drained) along with the broth.
  • You can substitute pre-cooked rotisserie chicken for the raw chicken breasts to save cooking time. Add the shredded chicken when you add the broth.
  • If you want a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup before adding the cream.

Nutrition

Find it online: https://cutcooktaste.com/creamy-chicken-tortellini-soup/