Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 pound boneless, skinless chicken breasts, diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 (9-ounce) package cheese tortellini
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1 tablespoon chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Cook until the veggies are tender, about 5 minutes.
- Add the diced chicken to the pot, seasoning it with thyme, oregano, salt, and pepper. Cook until the chicken is browned on all sides, approximately 6-8 minutes.
- Pour in the chicken broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together beautifully.
- Stir in the tortellini and cook until tender, about 7 minutes. If you’re like me, you’ll give in to the temptation to sneak a taste of those cheesy pillows during this time!
- Reduce the heat to low, stir in the Parmesan and heavy cream, and let the soup gently simmer until slightly thickened, around 5 minutes.
- Finally, add the fresh spinach and parsley. Stir them in just until the spinach wilts, about 1-2 minutes.
- Ladle the soup into bowls and serve warm, savoring every cozy bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Parmesan Chicken Tortellini Soup, recipe, cooking, food
