This Creamy Chicken Tortellini Soup is one that you need to make asap. Packed full of veggies and flavor, one bowl just isn't going to be enough.
Course Dinner
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 8
Ingredients
2 carrots, peeled and sliced
2 celery stalks, halved lengthwise and sliced
½ medium red onion, diced
1cup peas (I used frozen bagged peas)
2tbsp.butter
1tbsp. minced garlic
1tbsp. Italian seasoning
salt and pepper to taste
¼cupflour
1 ½cupsuncooked dry tortellini (or more if you wish)
1cups large box vegetable broth (around 6 cups - you can add 2 cups more for thinner soup)
1cupheavy cream
1 hand full of fresh baby spinach (see note)
1 ½cups cooked shredded chicken ( see note)
Instructions
In a large cooking pot, heat butter, carrots, celery, red onion, peas, garlic, seasoning, salt/pepper over medium-high, stirring frequently for 10 minutes until carrots soften.
Stir in flour, broth, and tortellini. Raise heat and cook an additional 8 minutes at a gentle boil. Return heat to medium-high.
Add spinach, heavy cream, and chicken. Cook and stir a final 8-10 minutes, then serve as desired. Soup will be thick (unless you added extra broth).
Notes
NOTE: I don't measure the baby spinach it's hard to measure so I just do it by eye and feel. You can add as much as you like. For the chicken we tend to grill up or bake chicken breast and freeze them so we always have extra chicken which comes in handy for things like this soup. We have also made this without the chicken. It is delicious either way.