Creamy Chicken Tortellini Soup
This soup balances creaminess without becoming too heavy. When the balance is right, it is incredibly comforting, featuring tender tortellini and smooth broth.
Equipment
- Large pot or Dutch oven
Ingredients
For the Soup Base
- 1 pound Chicken breast cubes Cooked or raw, depending on preference
- 1 cup Carrots Diced
- 2 cups Spinach Fresh
- 8 cups Chicken broth
- 16 ounces Tortellini Cheese or herb variety
- 1 cup Cream Heavy cream recommended
Instructions
- Sauté the chicken cubes and diced carrots in the pot until the chicken is browned. If using raw chicken, cook until done.
- Pour in the chicken broth. Bring the mixture to a boil.
- Add the tortellini to the boiling broth. Cook according to package directions, usually about 7 minutes, until the pasta is tender.
- Reduce the heat to low. Stir in the cream and the fresh spinach. Simmer gently for about 5 minutes, allowing the spinach to wilt and the soup to heat through without boiling after the cream is added.
Notes
Focus on balancing the creaminess so the soup feels rich but not heavy. This recipe is satisfying for families and pasta lovers.