chicken tortellini soup

How To Make chicken tortellini soup

• Step 1
  Heat olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook until almost soft; about 5 minutes. Add the bell peppers and carrots. Continue cooking until the onions and peppers are soft.
• Step 2
  Reduce the heat to low and add the garlic, Italian seasoning, black pepper, and crushed red pepper cooking for 1 minute while stirring constantly.
• Step 3
  Add the chicken broth and bring to a boil. Lower the heat to a simmer and cook for 4-5 minutes. Add the cheese tortellini and chicken. Cook until the carrots are tender and tortellini are cooked through.
• Step 4
  Add the baby spinach and cook 1-2 minutes or until wilted. Remove from the heat and stir in the heavy cream.
• Step 5
  NOTES You can use frozen, dried, or fresh cheese tortellini. Fresh is usually found next to the fresh Italian cheeses at your local grocery store. I like a good healthy amount of spinach in my soup. If you are not a big spinach lover than cut it back to 2 cups baby spinach. Chop the vegetables fine so a little bit ends up in almost every spoonful. I like to use roasted rotisserie chicken for this recipe but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan fried chicken in this recipe. The heavy cream makes it smooth, luscious, and slightly thicker. If you would like it thicker please see below for more ways to thicken soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at a reduced power. Freeze in heavy duty freezer zipper bags for up to 3 months. Defrost in the refrigerator overnight. Then reheat on the stovetop over low heat or in the microwave at a reduced power.
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