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Creamy Chicken Tortellini Soup
Creamy, dreamy and full of flavor, this comforting Chicken Tortellini Soup will be on your must make list, forever!
Course
Soup
Cuisine
American, Italian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
407
kcal
Author
Kylee Ayotte
Equipment
Kitchen Knife
Cutting Board
Garlic Press
Dutch Oven
Wooden Spoon
Measuring cups
Measuring spoons
Ingredients
1
tablespoon
olive oil
1
cup
onion
diced
3
cloves
garlic
minced
1
tablespoon
Italian seasoning
1
teaspoon
salt
½
teaspoon
black pepper
2
tablespoons
tomato paste
32
oz
chicken stock
2 14.5
oz
cans diced tomatoes
1
lb
frozen tortellini
about 4 cups
2
cups
cooked chicken
diced
2
oz
baby spinach leaves
roughly chopped
½
cup
heavy cream
Optional:
½
cup
parmesan cheese
shredded
Instructions
In a large Dutch oven heat the olive oil and sauté the onion until softened.
Add the garlic cook 30 seconds.
Add the Italian seasoning, salt, pepper tomato paste, chicken stock and canned tomatoes to the pot.
Bring to a boil then reduce to a simmer.
Add the tortellini, chicken and spinach leaves and cook until pasta is tender (about 10 minutes).
Remove from the heat and stir through the heavy cream.
Ladle into bowls and sprinkle with parmesan, if using.
Devour.
Nutrition
Calories:
407
kcal
|
Carbohydrates:
44
g
|
Protein:
18
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
57
mg
|
Sodium:
1720
mg
|
Potassium:
494
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
1500
IU
|
Vitamin C:
19
mg
|
Calcium:
302
mg
|
Iron:
4
mg