Cozy, creamy Tuscan-style chicken tortellini soup made in one pot.

Scale

2 tbsp olive oil

1 medium yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 lb cooked shredded chicken

4 cups chicken broth

1 cup heavy cream

1 tsp dried Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

3 cups fresh cheese tortellini

2 cups fresh spinach

1/2 cup grated Parmesan cheese

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1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5-6 minutes until softened.

2. Stir in garlic and cook 1 minute more until fragrant.

3. Add shredded chicken, chicken broth, heavy cream, Italian seasoning, salt, and black pepper; bring to a gentle simmer.

4. Stir in cheese tortellini and cook 5-7 minutes, until tender.

5. Fold in spinach and let wilt for 1-2 minutes.

6. Remove from heat and stir in Parmesan until smooth and well combined.

If soup thickens, add a splash of broth to loosen.