Creamy Chicken Tortellini Soup
Creamy tomato based chicken tortellini soup comes together quickly with leftover chicken, fresh spinach, half and half and more!
Servings: 8 servings
Ingredients
- 2 teaspoons avocado oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken stock or broth
- 1 14.5 ounce can petite diced tomatoes
- 1 14.5 ounce can tomato sauce
- 1 tablespoon dried basil
- 2 cups dried cheese tortellini or frozen if you prefer
- 3 cups cooked chopped chicken. About 1 pound boneless, skinless chicken breasts
- 3 cups packed chopped spinach
- ½ cup freshly grated Parmesan cheese
- 1 cup half and half or heavy cream if you prefer a richer soup
- Salt and freshly ground black pepper to taste
Instructions
- Heat oil in a large pot over medium high heat. Then add the chopped onions and cook for 2-3 minutes until fragrant. Stir in the garlic and cook for 2-3 more minutes, or until the onions are translucent.
- Add the chicken broth, tomatoes, tomato sauce, and basil and bring mixture to a boil.
- Add the dried and cook per instructions on the package. When the tortellini have 3 minutes left to cook, add the chicken and spinach. Once the tortellini are finished cooked, turn the temperature to low and add the Parmesan cheese and half and half.
- Add salt and pepper to taste and enjoy.
Nutrition
Serving: 1g | Calories: 471kcal | Carbohydrates: 28g | Protein: 43g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 827mg | Fiber: 3g | Sugar: 6g