Chicken Tortellini Soup
A comforting and flavorful soup featuring chicken, tortellini, and a blend of fresh vegetables, perfect for chilly evenings.
Ingredients
For the Soup
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 large sweet onion, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 2 cups carrots, sliced
- 4 cloves garlic, minced
- 1.25 pounds boneless skinless chicken breast (2 large breasts)
- 9 cups chicken broth
- 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
- 0.25-0.33 cups heavy cream Adjust to taste.
- 2 tablespoons packed frozen spinach or fresh baby spinach leaves
- 2 tablespoons fresh chopped parsley
- 1.5 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
- 0.5 teaspoon crushed red pepper
- Salt and pepper To taste.
Instructions
Preparation
- Place a large sauce pot over medium heat and add the olive oil along with the chopped onions. Sauté the onions for around three minutes until they start to soften and become translucent.
- Incorporate the chopped bell pepper, sliced carrots, and minced garlic into the pot. Sauté these ingredients for another three minutes.
- Add the whole raw chicken breasts to the pot, followed by the chicken broth. Stir in the dried thyme, crushed red pepper, and a generous pinch of salt and black pepper.
- Lower the heat and let the soup simmer for about 15 minutes, or until the chicken is cooked through.
- Carefully remove the chicken from the pot and place it on a cutting board to cool slightly.
- Turn the heat back to medium and stir the tortellini into the simmering broth.
- Chop or shred the chicken and return it to the pot once the tortellini is cooked through.
- Turn off the heat and gently stir in one-quarter cup of heavy cream, along with the spinach and parsley.
Notes
Ensure the chicken is fully cooked for safety; keep an eye on the tortellini to avoid overcooking. Adjust cream and seasoning at the end for personalized taste.