Tuscan Chicken Tortellini Soup is a cozy and flavorful dish that brings warmth to any kitchen. This soup combines tender chicken, creamy broth, and delicious cheese tortellini, making it perfect for family dinners or comforting lunches. With the added touch of sun-dried tomatoes and fresh spinach, it’s both hearty and nutritious. Simple to prepare and incredibly satisfying, this recipe is sure to become a favorite in your household.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Hearty and Filling
- Quick to Prepare
- Creamy and Flavorful
- Packed with Nutrition
Time Breakdown
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients List
- 1 pound boneless skinless chicken breasts, (cut into ½-inch cubes)
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, (minced)
- 4 cups (32 ounces) chicken broth
- 1 cup (238 g) heavy whipping cream
- ¾ cup (75 g) Parmesan cheese, (grated (plus more for garnish))
- ½ cup (about 8 whole) sun-dried tomatoes, (soaked in warm water until softened, finely chopped)
- ½ teaspoon red pepper flakes
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups (60 g) fresh spinach
How to make Step-by-Step
Step 1: Prepare the Chicken
In a medium bowl, combine the chicken, Italian seasoning, kosher salt, and black pepper. Toss until the chicken is evenly coated.
Step 2: Cook the Chicken
In a large Dutch oven over medium heat, add the olive oil and butter. Once the butter is melted and hot, add the seasoned chicken. Cook for 7-8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
Step 3: Keep Chicken Warm
Transfer the chicken to a plate and tent with foil to keep warm.
Step 4: Sauté Garlic
In the same pot, melt the butter over medium heat. Add the garlic and cook for 1 minute.
Step 5: Add Chicken Broth
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
Step 6: Mix in Cream and Cheese
Stir in the heavy cream. Gradually whisk in the Parmesan cheese until the soup is smooth and creamy.
Step 7: Incorporate Remaining Ingredients
Add the sun-dried tomatoes, red pepper flakes, tortellini, spinach, and cooked chicken. Simmer for 3-4 minutes, or until the tortellini are tender.
Step 8: Serve
Serve warm with extra parmesan cheese.
Serving Suggestions
- Pair with crusty bread for dipping.
- Add a side salad for a balanced meal.
- Top with fresh herbs like basil or parsley.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze in portions for up to 3 months.
- Reheat in a pot over low heat, adding a splash of broth if necessary.
Tips for Success
- Ensure the chicken is cooked to 165°F for safety.
- Adjust the cream for desired thickness.
- Use fresh spinach, as it wilts beautifully.
Variations to Try
- Substitute chicken with sautéed mushrooms for a vegetarian option.
- Add other vegetables like carrots or zucchini.
- Use different types of tortellini (like spinach or mushroom).
FAQs
- Can I use frozen tortellini?
- Yes, just adjust the cooking time as needed.
- How can I make it gluten-free?
- Use gluten-free tortellini and broth.
- Can I add more vegetables?
- Absolutely! Feel free to include your favorites.
- Is it okay to skip the cream?
- Yes, you can use chicken broth instead for a lighter soup.
Closing Notes
Tuscan Chicken Tortellini Soup is a delightful dish that combines rich flavors and easy preparation. It brings comfort and satisfaction, making it perfect for any occasion. Whether you’re serving it on a chilly evening or sharing with friends, this soup is sure to impress everyone at the table. With its creamy texture and nutritious ingredients, it’s a meal that your family will ask for again and again. Enjoy your cooking and the delicious aroma that fills your kitchen!
Tuscan Chicken Tortellini Soup
Ingredients
For the chicken
- 1 pound boneless skinless chicken breasts, cut into ½-inch cubes
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For cooking
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter 1 tablespoon for cooking, 2 tablespoons for sautéing garlic
For the soup
- 4 cups chicken broth
- 1 cup heavy whipping cream
- ¾ cup Parmesan cheese, grated (plus more for garnish)
- ½ cup sun-dried tomatoes, soaked and finely chopped About 8 whole tomatoes, soaked in warm water until softened
- ½ teaspoon red pepper flakes
- 1 package refrigerated cheese tortellini (9 ounces)
- 2 cups fresh spinach
Instructions
Preparation
- In a medium bowl, combine the chicken, Italian seasoning, kosher salt, and black pepper. Toss until the chicken is evenly coated.
- In a large Dutch oven over medium heat, add the olive oil and 1 tablespoon of butter. Once the butter is melted and hot, add the seasoned chicken. Cook for 7-8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
- Transfer the chicken to a plate and tent with foil to keep warm.
Cooking
- In the same pot, melt the remaining butter over medium heat. Add the garlic and cook for 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Stir in the heavy cream. Gradually whisk in the Parmesan cheese until the soup is smooth and creamy.
- Add the sun-dried tomatoes, red pepper flakes, tortellini, spinach, and cooked chicken. Simmer for 3-4 minutes, or until the tortellini are tender.
Serving
- Serve warm with extra Parmesan cheese.
