Spinach Tortellini Soup with Chicken
This is like the heartier cousin to a classic chicken noodle soup. Perfect for a cozy winter meal!
Ingredients
For the Tortellini Soup:
- 1 tablespoon butter (or other cooking fat of choice)
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 4 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 1/2 teaspoon salt
- freshly ground black pepper
- 8 cups chicken broth
- 12 ounce package fresh tortellini
- 2 cups fresh spinach
- 3 cups shredded cooked chicken
Optional Pairings for Serving:
Instructions
- Heat a large pot over medium heat, then add the butter, celery, carrots, onion, rosemary, thyme, salt, and a few cracks of black pepper. Cook for about 10 minutes until softened, stirring every couple minutes to make sure the vegetables don’t brown.
- Add the chicken broth, bring the soup to a boil, then reduce to a simmer over medium low heat. Add the tortellini and cook according to package directions, usually about 4 minutes. Add the spinach, stir for 1 minute to wilt, then stir in the chopped chicken.
- Remove the rosemary and thyme stems from the soup, then make any necessary seasoning adjustments. Serve and enjoy with bread, if desired!
Notes
Storing: Store in an airtight container in the fridge for up to 5 days. Know that like any other pasta, it will get softer and softer each day.
Freezing: Keep in an airtight container for up to 2 months, but I find that the pasta is a bit mushy when it thaws again, so take that into account.
Reheating: Microwave in a heatproof bowl until the broth looks hot (steam is coming off it), 1-2 minutes depending on amount. Or, reheat in a saucepan on the stove for about 3-5 minutes.
Nutrition
Calories: 223kcal, Carbohydrates: 8g, Protein: 14g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 1738mg, Potassium: 445mg, Fiber: 1g, Sugar: 3g, Vitamin A: 4083IU, Vitamin C: 26mg, Calcium: 322mg, Iron: 1mg