Ingredients
Scale
Here’s what you’ll need to create this delightful soup:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups refrigerated cheese tortellini
- 1 cup fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
Feel free to substitute the heavy cream with half-and-half for a lighter version, or swap out the spinach for kale if that’s what you have on hand. The beauty of this soup lies in its flexibility, much like the way my mom could transform a can of tomatoes with a few spices.
Instructions
Follow these simple steps to whip up a pot of comfort:
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 6-8 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
- Stir in the heavy cream, thyme, oregano, salt, and pepper. Bring the mixture to a gentle simmer.
- Add the cooked chicken back to the pot, followed by the tortellini. Cook for 5-7 minutes, or until the tortellini are tender.
- Stir in the chopped spinach and cook for an additional 2 minutes, just until wilted.
- Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning as needed.
And there you have it—a delightful soup that’s as easy to make as it is to enjoy. Just like the meals I grew up with, this recipe is all about simplicity and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Chicken Tortellini Soup, recipe, cooking, food
