Easy Chicken Tortellini Soup
Easy chicken tortellini soup is a creamy, comforting dish that combines tender chicken, cheesy tortellini, and fresh spinach. It’s the perfect soup to warm up on a chilly day!
Servings: 6
Calories: 305kcal
Equipment
- Vegetable chopper optional
- Souper Cubes for freezing leftovers
Ingredients
- 2 tablespoons butter
- 1 tablespoon avocado oil
- 1 small yellow onion finely diced
- 1 cup baby carrots sliced
- 1 tablespoon minced garlic
- 1 teaspoon italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked rotisserie chicken skinned, boned and meat shredded
- 1 cup heavy whipping cream
- 1 19 oz bag cheese filled tortellini frozen frozen
- 1 tablespoon fresh parsley chopped, (optional)
- 2 cups fresh baby spinach
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the avocado oil, onion, and carrots. Cook for 8-10 minutes, stirring occasionally until they are slightly tender.
- Add in the minced garlic, Italian seasoning, salt, black pepper and flour. Cook for an additional minute to cook the flour. Stir continuously.
- Slowly add in the chicken broth one cup at a time to avoid any clumps in the flour, and stir continuously until well combined.
- Add the rotisserie chicken and heavy whipping cream and stir to combine. Bring the soup to a boil, cover the pot with a lid, then reduce the heat to a gentle simmer for 5 minutes.
- Stir in the tortellini and chopped parsley, and cook for an additional 5 minutes.
- Add in baby spinach and cook for another 1-2 minutes then remove the soup from the heat.
Notes
- Use a vegetable chopper to save time on cutting the carrots and onions.
- Cook the onions and carrots until they're tender before adding in the flour.
- Continuously stir after adding the flour as well as when I add the chicken broth to prevent the flour from clumping.
- Use low heat when adding the cream.
- Make this recipe ahead of time by following the recipe up until adding the tortellini then refrigerate it. When ready, heat it back up in a pot on the stove, then follow the rest of the recipe to add the tortellini and spinach before serving.
- The tortellini can get a little soggy in leftovers. I recommend cooking the tortellini separate in this case and just adding it in as needed.
- Leftovers can be refrigerated for up to 3-4 days or in the freezer for up to 3 months.
Nutrition
Calories: 305kcal | Carbohydrates: 10g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1001mg | Potassium: 348mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4653IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1mg