Creamy Chicken Tortellini Soup
Creamy tomato soup with chicken, cheese tortellini, and fresh spinach!
Servings: 8
Ingredients
- 3 T. olive oil
- 1 med. yellow onion diced
- 1 T. dried basil
- 2 cloves garlic minced
- 2 T. tomato paste
- 1/4 c. all-purpose flour
- 4 c. chicken broth
- 2 (14.5 oz.) cans petite diced tomatoes with juice
- 1 1/2 lbs. boneless skinless chicken breast or thighs
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lb. frozen cheese tortellini
- 1 (16 oz.) bag fresh spinach
- 1/2 c. grated Parmesan cheese plus more for sprinkling
- 1 c. heavy cream warmed
- Red pepper flakes
Instructions
- Heat olive oil in a large Dutch oven or saucepot over medium-high heat. Add onions and basil, sauté until onions are tender and translucent. Add garlic, sauté for 30 seconds. Stir in tomato paste. Add flour, stir until dissolved about 1-2 minutes.
- Add broth, tomatoes with juice, chicken, salt, and pepper to the pot; stir to combine.
- Cover and simmer for 15-20 minutes (or until chicken is tender and no longer pink). Remove the chicken to a cutting board.
- Add tortellini, spinach, Parmesan cheese and warmed cream (cream should be warmed because it may curdle if added cold); stir to combine.
- On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the pot; stir to combine.
- Ladle soup into bowls and sprinkle with more grated Parmesan cheese and red pepper flakes if desired.
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