A delightful and comforting dish that combines tender chicken, pillowy tortellini, and a savory broth, making it a perfect choice for a family-friendly meal.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
6 cups chicken broth, preferably homemade
8 ounces cheese tortellini (fresh or frozen)
2 cups fresh spinach or kale
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 cup heavy cream
Instructions
In a large pot over medium heat, heat the olive oil until shimmering. Add the diced onion and sauté for about 3-4 minutes, until the onion is translucent.
Stir in the minced garlic and continue to sauté for another 30 seconds until fragrant.
Add the chopped carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
Place the chicken breasts into the pot, and pour in the chicken broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes.
Remove the chicken from the pot and shred it using two forks, then return the shredded chicken back to the pot.
Add the tortellini, spinach (or kale), dried thyme, and oregano to the pot. Cook for an additional 5-7 minutes, or until the tortellini is cooked.
Stir in the heavy cream, mixing well to combine. Allow the soup to heat through for another 2-3 minutes.
Serve hot, garnished with chopped parsley and grated Parmesan cheese.
