Description
A warm and tasty chicken tortellini soup packed with vegetables and flavor, perfect for comfort food lovers.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 package refrigerated cheese tortellini (9 ounces)
- 1/2 teaspoon dried basil
- Salt and black pepper (to taste)
- 2 cups baby spinach
- Fresh parsley (chopped for garnish)
Instructions
- Start by heating the olive oil in a large pot over medium heat.
- Add the diced onion and cook for about 3-4 minutes until it becomes soft.
- Stir in the minced garlic and cook for an additional minute.
- Next, toss in the sliced carrots and celery. Cook these for about 5 minutes until they are slightly tender.
- Pour in the chicken broth and bring it to a boil.
- Once boiling, add the shredded chicken, cheese tortellini, and dried basil.
- Season with salt and black pepper according to your taste.
- Reduce the heat and let it simmer for about 5–7 minutes until the tortellini is cooked through.
- Finally, stir in the baby spinach until it wilts.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be refrigerated for up to 3-4 days or frozen for up to 3 months. Enhance the recipe with variations to fit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg