Print

Creamy Chicken Tortellini Soup with Spinach and Parmesan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 11 reviews

This creamy chicken tortellini soup features a flavorful butter-sautéed vegetable base, enriched with chicken stock, Parmesan, and heavy cream. Cheese tortellini and shredded chicken make it hearty and satisfying, while fresh spinach adds brightness and color. Perfect for a cozy meal, topped with Parmesan and a hint of red pepper flakes for optional heat.

Ingredients

Vegetables and Aromatics

  • 1 whole yellow onion, chopped
  • 2 medium carrots, cut into 1/4-inch-thick slices
  • 2 ribs celery, cut into 1/4-inch-thick slices
  • 4 cloves garlic, minced
  • 3 cups packed baby spinach

Liquids and Dairy

  • 2 tablespoons salted butter
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 1/4 cup freshly grated Parmesan, plus more for serving

Protein and Pasta

  • 2 cups shredded chicken breast
  • 10 ounces cheese tortellini

Seasonings and Spices

  • 1/4 cup flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Red pepper flakes, to taste

Instructions

  1. Sauté Vegetables: Melt 2 tablespoons salted butter in a large pot over medium heat. Add chopped yellow onion, sliced carrots, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables soften, about 8 minutes.
  2. Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
  3. Incorporate Flour: Sprinkle flour over the vegetables and cook, stirring constantly, until the flour coats them and turns lightly golden, approximately 2 minutes.
  4. Add Broth and Seasonings: Slowly pour in the chicken stock while stirring to keep the broth smooth. Add sea salt, black pepper, Italian seasoning, and paprika. Bring to a gentle simmer over medium-high heat.
  5. Simmer Vegetables: Reduce heat to medium-low and let the soup simmer until vegetables are tender and broth thickens slightly, about 10 minutes.
  6. Cook Chicken and Tortellini: Stir in shredded chicken and cheese tortellini. Maintain a steady simmer and cook until tortellini are tender, about 5 minutes.
  7. Finish with Cream and Cheese: Lower heat to low, stir in heavy cream and Parmesan cheese until melted and the soup turns creamy, about 2 minutes.
  8. Add Spinach and Season: Add baby spinach and cook just until wilted, about 1 minute. Season with red pepper flakes to taste. Serve hot with extra Parmesan if desired.

Notes

  • For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper.
  • Use fresh tortellini if available for better texture, but frozen cheese tortellini works well too.
  • Shredded rotisserie chicken can be a convenient shortcut.
  • Adjust cream quantity to preference for lighter or richer soup.
  • Gluten-free flour or cornstarch can substitute regular flour for a gluten-free version.

Find it online: https://marthatasty.com/creamy-chicken-tortellini-soup-with-spinach-and-parmesan-recipe/