Tuscan Chicken Tortellini Soup
Amazing Tuscan Chicken Tortellini Soup, a creamy and hearty dish ready in under 30 minutes for cozy weeknight dinners!
Servings: 4 people
Calories: 801kcal
Ingredients
Chicken
- 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
Soup
- 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
Instructions
- 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 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.
- In the same pot, melt the 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.
- Serve warm with extra parmesan cheese.
Nutrition
Serving: 1portion | Calories: 801kcal