Hearty Chicken Tortellini Soup with Fresh Vegetables
A comforting dish that merges the rich flavors of tender chicken, flavorful tortellini, and vibrant vegetables, perfect for weeknight dinners.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 9 ounces Fresh Cheese Tortellini Store-bought for convenience.
- 2 medium Carrots Diced.
- 2 stalks Celery Diced.
- 1 medium Onion Chopped.
- 3 cloves Garlic Minced.
- 6 cups Low-Sodium Chicken Broth Forms the soup's foundation.
- 2 tablespoons Olive Oil For sautéing the vegetables.
- 2 cups Fresh Spinach Roughly chopped.
- 2 teaspoons Italian Seasoning Enhances flavor.
- to taste Salt
- to taste Pepper
Instructions
- Gather all your ingredients. Ensure that the chicken is diced, the vegetables are chopped, and the tortellini is ready for cooking.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute until aromatic.
- Add diced carrots and celery, stir to combine, and cook for about 5 minutes.
- Add diced chicken breast and cook for about 5-7 minutes until no longer pink.
- Pour in chicken broth and bring to a boil, scraping any browned bits from the bottom of the pot.
- Reduce heat to a gentle simmer, add Italian seasoning, salt, and pepper. Simmer for about 10 minutes.
- Add fresh tortellini and cook according to package instructions, usually around 3-5 minutes.
- Add chopped fresh spinach and stir to combine, allowing it to wilt for about 1-2 minutes.
- Remove from heat, taste for seasoning, and serve hot.
Notes
For variations, consider adding red pepper flakes for spice or a splash of cream for richness.