Marry Me Chicken Tortellini Soup
Overview
Prep Time: 10 min • Cook Time: 30 min
Total Time: 40 min
Makes 6 servings
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what you’ll need:
1/2 small yellow onion, finely diced
4 cloves garlic, minced
1 tbsp avocado oil
½ cup sun-dried tomatoes
2 cups fresh spinach
1 tbsp tomato paste
1, 14 oz can crushed tomatoes
4 cups chicken stock
1 tsp Italian seasoning
½ tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1 cup heavy cream
½ cup grated Parmesan cheese
3 cups shredded or chopped cooked chicken (rotisserie works great)
1, 10 oz package cheese tortellini
Fresh basil, for serving
Instructions:
Heat 1 tbsp of avocado oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and sun-dried tomatoes and cook for another minute until fragrant.
Add the tomato paste and cook it down for 1-2 minutes to deepen the flavor. Then pour in the crushed tomatoes, chicken stock, Italian seasoning, red pepper flakes, salt, and pepper.
Carefully transfer the mixture to a blender (or use an immersion blender right in the pot) and blend until smooth and creamy.
Pour the blended soup back into the pot over medium-low heat. Stir in the heavy cream and parmesan cheese until melted and silky.
Bring the soup to a gentle boil, then add the tortellini and cooked chicken. Simmer for 6-8 minutes, or until the tortellini is tender and cooked through.
Stir in the spinach and let it wilt for 1-2 minutes. Taste and adjust seasoning as needed.
Ladle into bowls and top with fresh basil, an extra drizzle of olive oil, more parmesan, and a sprinkle of red pepper flakes.
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