Chicken Tortellini Soup: The Ultimate Cozy Italian Dinner

Scale

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

6 cups chicken broth

2 cups cooked chicken, shredded

1 package (9 oz) refrigerated cheese tortellini

1 tsp Italian seasoning

½ tsp dried basil

Salt and pepper, to taste

1 cup fresh spinach (optional)

Grated Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes.

2. Add garlic and cook for another minute until fragrant.

3. Pour in chicken broth, Italian seasoning, basil, salt, and pepper. Add shredded chicken and bring to a gentle boil.

4. Simmer for 10 minutes to allow the flavors to meld.

5. Add tortellini and cook for 6–8 minutes until tender.

6. Stir in spinach until wilted.

7. Serve hot, topped with Parmesan cheese.

For a creamier version, stir in ½ cup heavy cream before serving.

Freeze the soup before adding tortellini for best texture.

Use leftover rotisserie chicken for a faster meal.