Creamy Chicken Spinach Tortellini Soup
Creamy Chicken Spinach Tortellini Soup is a hearty and rich dish filled with vegetables and tortellini, perfect for a quick meal.
Equipment
- 6 Quart Enameled Dutch Oven
- Cutting Board with Juice Groove
- Adjustable Measuring Spoon
Ingredients
Vegetables
- 1 cup diced celery
- ½ cup diced onion
- 1 cup diced carrots
Soup Base
- 4 cups chicken broth
- 1 cup water
- 1 Tablespoon flour
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon tumeric Optional
- ½ teaspoon salt
- ¼ teaspoon cracker pepper
Protein and Pasta
- 2 cups cooked shredded or diced chicken
- 12 ounces frozen cheese tortellini
Greens and Cream
- 2 cups fresh baby spinach roughly chopped
- 1 cup heavy cream
- 1 cup grated cheddar cheese optional
Butter
- 2 Tablespoon butter
Instructions
Cooking Steps
- Over medium heat, melt butter in a large pot. Add diced celery, onions, and carrots. Saute until the veggies are tender.
- Sprinkle flour over the veggies and stir to coat with the flour.
- Add seasonings, shredded chicken, and chicken broth. Turn the heat to high and bring it to a boil, and boil for 5 minutes while stirring occasionally.
- Add frozen cheese tortellini. Bring it back to a boil, then turn the temperature down to medium-high heat and gently boil for 2 more minutes.
- Keep warm on low heat. Add roughly chopped fresh spinach and heavy cream. Stir.
Notes
Tumeric adds a beautiful yellow color and a great flavor. If you don't have it or don't like it you can skip it. Store leftover soup in the fridge for up to 5 days. Freeze soup for 2-3 months.
Nutrition
Serving: 1servingCalories: 356kcalCarbohydrates: 27gProtein: 19gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 68mgSodium: 1085mgPotassium: 329mgFiber: 3gSugar: 3gVitamin A: 3801IUVitamin C: 13mgCalcium: 258mgIron: 3mg
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