Ingredients
Scale
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into coins
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups chicken stock (low sodium preferred)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 lb (approx. 3 cups) cooked shredded chicken
- 1 package (10–20 oz) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- Optional garnish: Fresh parsley and grated Parmesan cheese
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add the minced garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
- Slowly pour in the chicken stock while stirring. Add the salt, pepper, Italian seasoning, and paprika. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Stir in the shredded chicken and cheese tortellini. Simmer for 3–5 minutes until the pasta is tender.
- Stir in the heavy cream and fresh spinach. Cook for 1–2 minutes until the spinach wilts and the soup is creamy.
- Taste and adjust salt if needed. Serve hot with Parmesan cheese.
Notes
- Rotisserie chicken works perfectly for this recipe.
- For a lighter version, substitute heavy cream with half-and-half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg