Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 pound ground chicken (93% lean)
- Kosher salt
- 1 tablespoon dried Italian seasoning (divided)
- 1 small yellow onion, diced (1¼ cups)
- 2 large carrots, diced (1 cup)
- 1 tablespoon minced fresh garlic
- 1 (6-ounce) can tomato paste (⅔ cup)
- 5 cups low-sodium chicken broth
Main Ingredients
- 1 (10-ounce) package refrigerated or frozen tortellini
- 1 (6-ounce) bag spinach (4 packed cups)
- 1 cup heavy cream
- 1 cup (4 ounces) grated fresh Parmesan cheese
- Fresh basil, for garnish
Instructions
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ground chicken, 1 teaspoon kosher salt, and 1½ teaspoons of dried Italian seasoning. Cook the chicken, breaking it up with a wooden spoon, until fully cooked and lightly browned, about 5 minutes. Use a slotted spoon to transfer the chicken to a bowl, leaving the drippings in the pot.
- Sauté Vegetables: Add the diced onion and diced carrots to the pot with reserved drippings. Season with ½ teaspoon of salt and cook for about 10 minutes, until the vegetables are softened and starting to brown. Stir in minced garlic and cook for 1 more minute.
- Add Tomato Paste and Seasoning: Stir in the tomato paste and the remaining 1½ teaspoons of Italian seasoning, cooking for about 2 minutes to develop flavor.
- Add Broth and Tortellini: Gradually pour in the low-sodium chicken broth, stirring continuously to incorporate the tomato paste. Bring the soup to a simmer, then add the tortellini. Cook according to package instructions until the tortellini is tender, typically about 3-5 minutes.
- Finish the Soup: Stir in the spinach, heavy cream, and grated Parmesan cheese. Season the soup with salt and pepper to taste. Allow the spinach to wilt and the cheese to melt before serving.
- Serve and Garnish: Ladle the creamy tomato tortellini soup into bowls and garnish with fresh basil leaves for a fragrant and colorful finish.
Notes
- Use fresh or frozen tortellini depending on availability; adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- Adding freshly cracked black pepper enhances the soup’s flavor.
- Feel free to add extra vegetables such as zucchini or bell peppers for added nutrition and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
