Description
This comforting Tortellini Soup is a hearty and flavorful Italian-inspired dish, perfect for warming up on chilly days. Packed with tender shredded chicken, fresh spinach, and delicate cheese tortellini simmered in a savory broth enriched with vegetables, tomato sauce, and Italian seasonings, this soup offers a perfect balance of taste and nutrition. Easy to prepare and full of wholesome ingredients, it’s an ideal meal for family dinners or cozy lunches.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, diced
- 5 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 5 cloves garlic, minced
Seasonings and Broth
- 2 teaspoon Italian seasoning
- 1 (14.5 ounce) can tomato sauce
- 2 bay leaves
- 8 cups low-sodium chicken broth, or homemade chicken stock
Proteins and Greens
- 2 cups shredded chicken, plus more as needed
- 5 ounces baby spinach
Pasta and Garnishes
- 1 (20 ounce) package refrigerated cheese tortellini
- Salt and pepper, to season
- Fresh thyme, to garnish
- Crushed red pepper flakes, to garnish
Instructions
- Sauté Vegetables and Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, chopped carrots, and celery. Cook, stirring occasionally, for 5 to 8 minutes until the vegetables begin to soften. Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
- Add Broth and Tomato Sauce: Add the bay leaves, tomato sauce, and chicken broth (store-bought or homemade) to the pot. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 10 to 15 minutes to develop the flavors.
- Add Chicken, Spinach, and Tortellini: Stir in the shredded chicken, fresh baby spinach, and cheese tortellini. Simmer gently for 6 to 8 minutes until the tortellini are tender and cooked through, being careful not to overcook to prevent them from falling apart.
- Season and Garnish: Taste the soup and season with salt and pepper as needed. Remove bay leaves. Serve hot, garnished with fresh thyme and a sprinkle of crushed red pepper flakes for added heat if desired.
Notes
- Use low-sodium chicken broth to better control the salt levels.
- If you prefer, substitute fresh tortellini with frozen or dried; adjust cooking times accordingly.
- Shredded rotisserie chicken works well for a quick shortcut.
- For a vegetarian version, omit chicken and use vegetable broth instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add grated Parmesan cheese on top for an extra savory touch.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/3 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: thirtyeight g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
