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Creamy Tuscan Chicken Tortellini Soup

Creamy Tuscan Chicken Tortellini Soup
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This Creamy Tuscan Chicken Tortellini Soup is a comforting and flavorful dish featuring tender chicken, cheese-filled tortellini, sun-dried tomatoes, fresh spinach, and a luscious creamy broth enriched with Parmesan cheese.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1 cup heavy cream
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 2 cups cooked chicken breast, diced or shredded
  • 4 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Add the chopped sun-dried tomatoes and cook for 2 minutes to infuse the flavors. Pour in the chicken broth and bring to a gentle simmer. Add the dried Italian seasoning and season with salt and black pepper to taste.
  3. Add the cheese tortellini to the simmering broth and cook according to package instructions, usually 3-5 minutes until tender. When tortellini is nearly done, stir in the cooked chicken pieces and fresh baby spinach. Cook gently for 2-3 minutes until the spinach wilts.
  4. Reduce the heat to low and slowly stir in the heavy cream, warming it gently without boiling to prevent curdling. Once heated through, add the grated Parmesan cheese and stir until melted and the soup thickens slightly. Adjust seasoning as needed.
  5. Ladle the soup into bowls. Garnish with extra Parmesan, freshly ground black pepper, and chopped fresh parsley. Serve with crusty bread or garlic rolls.

Notes

  • To prevent cream from curdling, add it slowly over low heat and avoid boiling after addition.
  • Use leftover rotisserie chicken or substitute with turkey or tofu for a vegetarian option.
  • If using dry sun-dried tomatoes, rehydrate in hot water for 10 minutes before chopping and adding.
  • Swap spinach for kale or Swiss chard if preferred.
  • Make ahead by preparing up to the cream and Parmesan step, then finish when ready to serve.

Nutrition

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