Description
This hearty Tortellini Soup combines tender cheese tortellini, shredded chicken, vibrant vegetables, and a flavorful tomato-based broth. Perfectly seasoned with Italian herbs and fresh spinach, this comforting soup is easy to prepare on the stovetop and makes a delicious meal for any day.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 5 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 5 cloves garlic, minced
- 2 teaspoon Italian seasoning
- 1 (14.5 ounce) can tomato sauce
- 2 bay leaves
- 8 cups low-sodium chicken broth or homemade chicken stock
Main Ingredients
- 2 cups shredded chicken, plus more as needed
- 5 ounces baby spinach
- 1 (20 ounce) package refrigerated cheese tortellini
Seasonings and Garnishes
- Salt and pepper, to season
- Fresh thyme, to garnish
- Crushed red pepper, to garnish
Instructions
- Sauté the Vegetables: Add the olive oil to a large pot or Dutch oven set over medium heat. Add the diced onions, chopped carrots, and celery. Cook for 5-8 minutes or until the vegetables begin to soften, stirring occasionally. Then stir in the minced garlic and Italian seasoning and cook for about 1 minute until fragrant.
- Add Liquids and Seasonings: Add the bay leaves, tomato sauce, and chicken broth (store-bought or homemade) to the pot. Stir well to combine.
- Simmer the Soup Base: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10-15 minutes to allow flavors to meld.
- Add Chicken, Spinach, and Tortellini: Uncover the pot and add the shredded chicken, fresh baby spinach, and refrigerated cheese tortellini. Stir to combine and simmer for 6-8 minutes more, or until the tortellini are cooked through and tender. Be careful not to overcook the tortellini to prevent them from falling apart.
- Season and Garnish: Taste the soup and season with salt and pepper as needed. Remove the bay leaves. Garnish with fresh thyme and crushed red pepper flakes or your favorite chopped herbs and cheese, if desired. Serve hot.
Notes
- Use low-sodium chicken broth to control the salt content of the soup.
- Homemade chicken stock can add richer flavor to the soup.
- Adjust the amount of garlic and Italian seasoning to your taste preference.
- To make this soup vegetarian, substitute vegetable broth and omit the chicken, replacing shredded chicken with extra tortellini or beans if desired.
- Tortellini cooks quickly, so keep an eye on them to avoid overcooking and disintegration in the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
