Description
Warm up with my Hearty Chicken Tortellini Soup! It’s rich, flavorful, and loaded with tender chicken. Perfect for a comforting meal.
Ingredients
Scale
- Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 19 oz refrigerated cheese tortellini
- 1 (14.5 oz) can diced tomatoes, undrained
- Aromatics & Veggies:
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 5 oz fresh spinach
- Flavor Boosters:
- 1.5 tsp Italian seasoning
- 0.5 tsp dried basil
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Aromatics:: In a large pot or Dutch oven, drizzle in the olive oil over medium heat. Add your chopped onion, carrots, and celery. Stir them around for about 5-7 minutes, until they start to soften and get fragrant. Oh, the smell! This is where the magic begins, honestly. I’ve rushed this step before, and the veggies weren’t sweet enough. Don’t be like me, be patient!
- Build the Broth Base:: Toss in the minced garlic and cook for another minute until it’s super fragrant—but don’t let it brown, or it gets bitter, yuck! Pour in the chicken broth and diced tomatoes (undrained!). Stir in the Italian seasoning, dried basil, and a good pinch of salt and pepper. Give it a good stir. This is where your Chicken Tortellini Soup starts to really come alive.
- Cook the Chicken:: Add the chicken breasts to the pot. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the chicken is cooked through. You want it tender enough to shred easily. I usually do a quick check with a fork; if it pulls apart, it’s ready!
- Shred & Simmer:: Carefully remove the cooked chicken breasts from the pot and set them aside to cool slightly. Once cool enough to handle, shred the chicken using two forks (or your hands, if you’re brave like me!). Return the shredded chicken to the pot. This is a messy step, but oh so worth it for the texture of this Chicken Tortellini Soup.
- Add the Tortellini:: Increase the heat to medium-high and bring the soup back to a gentle boil. Add the refrigerated tortellini and cook according to package directions, usually 3-5 minutes, until they’re tender but not mushy. This is where I always forget to stir, and sometimes a few stick to the bottom, oops! Keep an eye on it.
- Finish with Freshness:: Stir in the fresh spinach and cook for just a minute or two, until it wilts down into the soup. Taste and adjust seasonings one last time. You might need a little more salt or pepper. Ladle your beautiful Chicken Tortellini Soup into bowls. It should look vibrant and smell absolutely divine. Don’t forget the garnishes!