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Creamy Chicken Tortellini Soup

A luxurious blend of tender chicken, cheesy tortellini, and velvety broth, perfect for cozy nights with family and friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use Halal-certified chicken
  • 9 oz refrigerated cheese tortellini
  • 4 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version
  • 1 cup fresh spinach
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste Season to preference
  • Parmesan cheese, for serving Optional topping

Method
 

Preparation
  1. Start by gathering all your ingredients. Chop the onion and mince the garlic.
  2. If you haven’t shredded your chicken yet, now’s the time!
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion is translucent.
  2. Pour in the chicken broth and bring to a gentle simmer.
  3. Add the refrigerated tortellini to the pot and cook according to package instructions, usually around 3-4 minutes, until they are tender and floating.
  4. Reduce the heat to low and stir in the heavy cream and shredded chicken. Add the spinach and season with salt and pepper to taste.
  5. Let it simmer for another 2-3 minutes, allowing the spinach to wilt and the soup to become creamy.
  6. Ladle the hot, creamy soup into bowls and sprinkle with freshly grated Parmesan cheese before serving.

Notes

Can store in the refrigerator for 3-4 days. For longer storage, freeze in an airtight container for up to 3 months. Reheat over low heat to avoid changing the soup's texture.