Creamy Chicken Tortellini Soup

What You'll Need:

Olive Oil Yellow Onion Garlic Cloves Carrots All-Purpose Flour Italian Seasoning Crushed Red Pepper Salt Ground Pepper Chicken Breasts Chicken Broth Cheese Tortellini Pasta Heavy Cream Grated Parmesan Cheese Fresh Baby Spinach Leaves Fresh Parsley

Heat the olive oil in a large pot. Sauté the chopped onions and minced garlic, then add the carrots and sauté until tender.

Sprinkle the flour over the vegetables. Stir continuously for 1-2 minutes to create a roux.

Add Italian seasoning, crushed red pepper, salt, and pepper.

Next, add the chicken breast and chicken broth to the pot. Mix until well combined.

Bring the mixture to a gentle boil, then reduce the heat and simmer for 15-20 minutes.

Add the cheese tortellini pasta to the soup pot. They don't take long to cook at all.

Transfer the cooked chicken to a cutting board. Shred or chop the chicken.

Add the chopped chicken to the pot and let it simmer for 5-7 minutes.

After simmering, reduce the heat to low. Pour in the heavy cream, grated parmesan cheese, and baby spinach leaves. Stir until the cheese melts and the soup is creamy.

Remove from the heat. Stir in chopped fresh parsley. Ladle the soup into bowls. Serve hot with crusty bread or side salad.

It's a twist on chicken noodle soup, bringing rich Italian flavors together with the satisfying texture of tortellini.

My easy chicken tortellini soup recipe has tender chicken, nutritious veggies, and cheese-filled tortellini cooked in a rich broth with the right amount of cream and parmesan cheese to set it apart from any other soup you have tried.

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