My husband loved this soup and he is a huge soup lover. He is picky about soups because he knows them well, and when he ate this, he knew this one was a keeper. Since our anniversary, we have enjoyed this dish three more times. It is filling, delectable and really pretty, too! I love enjoying this with a sprinkling of shaved parmesan cheese that lightly melts in the soup. It is a great addition that adds a nice touch for visual appearance as well as flavor!
Check out what our friends over at A Spicy Perspective had to say about this:
“Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish”
Light and cozy: that is exactly what this dish is!
Ingredients
1 tablespoon DeLallo Extra Virign Olive Oil
1 large sweet onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 cups sliced carrots
4 garlic cloves, minced
1 1/4 pounds boneless skinless Perdue chicken breast (2 large breasts)
9 cups Swanson chicken broth
8.8 ounce package DeLallo Three Cheese Tortellini
1/4 – 1/3 cup Land O ‘Lakes heavy cream
2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
2 tablespoons fresh chopped parsley
1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
1/2 teaspoon crushed red pepper
Salt and pepper
Instructions
Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place back in the soup.
Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store in an airtight container in the fridge
Thanks again to A Spicy Perspective for this amazing recipe.
There are mushrooms showing in the picture of the soup. Why are mushrooms NOT listed as an ingredient for this recipe???