Description
This Creamy Chicken Spinach Tortellini Soup is a comforting and hearty recipe that combines tender chicken, cheesy tortellini, and fresh spinach in a rich, flavorful broth. Perfect for a cozy meal, this soup is easy to prepare and boasts a lovely creamy texture with hints of thyme, oregano, and optional turmeric for color and flavor.
Ingredients
Scale
Sauté Base
- 2 Tablespoons butter
- 1 cup diced celery
- 1/2 cup diced onion
- 1 cup diced carrots
Broth and Seasoning
- 4 cups chicken broth
- 1 cup water
- 1 Tablespoon flour
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
Main Ingredients
- 2 cups cooked shredded or diced chicken
- 12 ounces frozen cheese tortellini
- 2 cups fresh baby spinach, roughly chopped
- 1 cup heavy cream
- 1 cup grated cheddar cheese (optional)
Instructions
- Sauté Vegetables: Over medium heat, melt the butter in a large pot or Dutch oven. Add diced celery, onions, and carrots. Sauté the vegetables until they become tender and fragrant, which usually takes about 5-7 minutes.
- Add Flour: Sprinkle the tablespoon of flour over the sautéed vegetables and stir thoroughly to coat them evenly. This helps to thicken the soup later on.
- Add Seasonings and Broth: Stir in the thyme, oregano, turmeric (if using), salt, and cracked pepper. Add the shredded chicken along with the chicken broth and water. Turn the heat to high and bring the mixture to a boil. Let it boil for 5 minutes, stirring occasionally to avoid sticking.
- Cook Tortellini: Add the frozen cheese tortellini to the boiling soup. The boiling will temporarily stop but bring it back to a boil again. Once boiling, reduce the heat to medium-high and let the soup gently boil for 2 more minutes until the tortellini is cooked through.
- Finish Soup: Lower the heat to keep the soup warm. Stir in the roughly chopped fresh spinach and heavy cream. Mix until the spinach wilts and the soup is creamy and well combined. If desired, stir in the grated cheddar cheese for extra richness and flavor before serving.
Notes
- Turmeric adds a beautiful yellow color and a great flavor. If you don’t have it or don’t like it, you can skip it.
- Fresh thyme can be used instead of dried; use 2 teaspoons if fresh.
- Italian seasoning can substitute thyme and oregano, use 2 teaspoons total.
- Store leftover soup in the fridge for up to 5 days. Reheat individual servings in the microwave.
- You can freeze the soup for 2-3 months; thaw and reheat gently before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
