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Creamy Chicken Tortellini Soup
This creamy chicken tortellini soup recipe is like a hug in a bowl. The light creamy broth is perfect with the tortellini and chicken.
Course
Dinner, Soup
Cuisine
American, Italian
Keyword
Tortellini soup, Tortellini soup recipe
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
433
kcal
Author
Alida Ryder
Ingredients
2
tbsp
olive oil
1
onion
finely chopped
2
carrots
peeled and chopped
2
celery spears
finely chopped
3
garlic cloves
crushed
1
bay leaf
3
sprigs
fresh thyme
1
tsp
dried oregano
5
cups
chicken stock
1
cup
cream
2
tsp
corn starch
1
tsp
lemon juice
2
cups
fresh spinach
roughly chopped
2
cups
shredded chicken
500
g (1lb)
tortellini
Instructions
In a large pot set over medium heat, sauté the onion, celery and carrot in a little olive oil until soft and translucent, approximately 5-7 minutes.
Add the garlic and fresh herbs then cook for another minute.
Pour in the chicken stock and cream then bring to a simmer.
Cook the soup for 10 minutes until the vegetables are fully cooked.
Mix a few teaspoons of cornstarch with a tablespoon of water into a slurry then stir into the soup.
Add the tortellini, chicken and spinach and allow the soup to simmer gently for another 10 minutes or until the tortellini are cooked through.
Season with salt and pepper.
Garnish with fresh thyme and serve.
Nutrition
Calories:
433
kcal
|
Carbohydrates:
49
g
|
Protein:
30
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
73
mg
|
Sodium:
709
mg
|
Potassium:
458
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
3513
IU
|
Vitamin C:
5
mg
|
Calcium:
156
mg
|
Iron:
3
mg