Chicken Tortellini Soup
Absolutely perfect for the cooler months, this Chicken Tortellini Soup is all things warm, savory, and satisfying.
Servings: 6
Calories: 502kcal
Ingredients
- 2 tablespoons oil (extra virgin olive oil, canola, or avocado oil is fine)
- 1 yellow onion, diced
- 4 ribs of celery, sliced at ¼" bias
- 4 carrots, sliced at ¼" bias
- 2 cloves minced garlic
- 8 cups unsalted chicken broth
- 2 bay leaves
- 2-4 sprigs of thyme
- 2 ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- 3 cups refrigerated tortellini pasta
- 2 cups fresh baby spinach, roughly chopped
- ⅔ cup oil-packed sun-dried tomatoes, roughly chopped
- 2-3 cups cooked and shredded chicken
- 1 cup heavy cream
- ¾ teaspoon tarragon or white wine vinegar
Instructions
- Add the oil to a large pot or Dutch oven over medium-high heat. Once the oil has come to temperature, add the onion, celery, and carrots and sauté. Cover and cook for about 6-8 minutes, lifting the lid to stir every so often. Once the veggies have softened, add in the garlic and stir for one minute.
- Add the chicken broth, bay leaves, thyme, Kosher salt, and pepper. Stir and bring to a boil.
- As soon as the broth has reached a boil, add the tortellini pasta, spinach, and sun-dried tomatoes. Boil according to the cooking time on the pasta package directions.
- Once the pasta is al dente, stir in the chicken, followed by the cream and vinegar. Remove the bay leaf and thyme sprigs, if desired. Allow to cool slightly, serve, and enjoy!
Nutrition
Calories: 502kcal | Carbohydrates: 40g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 1493mg | Potassium: 975mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8776IU | Vitamin C: 22mg | Calcium: 190mg | Iron: 3mg