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Creamy Chicken Tortellini Soup

A satisfying, protein-packed meal that brings a rich, comforting taste to your dinner table without all the fuss.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil Enhances the flavor of your soup and provides healthy fats.
  • 1 cup onion (diced) Adds sweetness and depth; can substitute with shallots if desired.
  • 3 cloves garlic (minced) Infuses the dish with aromatic flavor; fresh is ideal but jarred can work in a pinch.
  • 1 tablespoon Italian seasoning Brings authentic Italian flavors; can substitute with fresh herbs for a fresher taste.
  • 1 teaspoon salt Enhances overall flavor; adjust according to taste and dietary needs.
  • ½ teaspoon black pepper Adds a touch of heat without overpowering.
  • 2 tablespoons tomato paste Contributes richness and balance to the broth.
  • 32 ounces chicken stock A flavorful base; homemade or store-bought will work.
  • 2 cans (14.5 ounces each) diced tomatoes Adds vibrant color and acidity; use fire-roasted for a smoky flavor.
  • 1 lb frozen tortellini (about 4 cups) Convenient and filling; choose cheese or meat-filled varieties.
  • 2 cups cooked chicken (diced) A protein boost; rotisserie chicken can save time.
  • 2 ounces baby spinach leaves (roughly chopped) Packs nutrients; other greens like kale can be used if preferred.
  • ½ cup heavy cream Creates a luscious texture; can use half-and-half for a lighter option.
  • ½ cup parmesan cheese (shredded) Adds depth and umami; freshly grated is best for flavor.

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Add the diced onion and cook until softened, about 3-5 minutes.
  3. Stir in the minced garlic and cook for about 30 seconds until aromatic.
  4. Add the Italian seasoning, salt, pepper, and tomato paste; stir to combine and let cook for 2 minutes.
  5. Pour in the chicken stock and the canned diced tomatoes, bringing the mixture to a boil.
  6. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
  7. Add the frozen tortellini and diced chicken; cook until the tortellini is tender, about 10 minutes.
  8. Stir in the chopped spinach and allow it to wilt for a minute before removing from heat.
  9. Pour in the heavy cream and stir until well combined.
  10. Ladle the soup into bowls, top with Parmesan if desired, and serve.

Notes

Best served warm with crusty bread or a fresh salad. Can freeze for later meals.