Description
A quick and easy one-pot soup featuring creamy spinach, tender chicken, and cheese tortellini. This comforting meal is perfect for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1 (19 ounce) package refrigerated cheese tortellini
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned. Remove chicken from pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Stir in heavy cream, spinach, and tortellini. Return chicken to the pot.
- Cook until tortellini are tender and spinach is wilted, about 5-7 minutes.
- Serve hot.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) in the last few minutes of cooking.
- Feel free to add other vegetables like carrots or celery along with the onion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American