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Creamy Chicken Tortellini Soup

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4-6 1x

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Ingredients

  • 1/2 cup unsalted butter
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon garlic, minced
  • 1/4 cup all-purpose flour
  • 1 (28 oz) can diced tomatoes
  • 1 tablespoon tomato paste
  • 3 1/2 cups chicken broth
  • 1 1/2 cups low fat milk
  • 2 cups shredded chicken
  • 12 ounces three cheese tortellini
  • 1 cup spinach, roughly chopped
  • 1/2 cup parmesan cheese, grated for garnish

Instructions

  1. Melt butter in a large pot over medium heat. Add onion, carrot and celery and saute until onion starts to become translucent, about 5 minutes.
  2. Add garlic and saute for 1 more minute.
  3. Add flour and saute until it just starts to darken, about 2 minutes.
  4. Add tomato paste and diced tomatoes, scraping off the browned bits on the bottom of the pan.
  5. Add chicken broth, milk and shredded chicken. Bring to a boil, reduce heat, cover and simmer for 15 minutes, or until carrots are tender.
  6. Add tortellini and spinach and simmer for another 10 minutes, or until tortellini is tender and most of them float on the top of the soup.
  7. Season with salt and pepper to taste. Serve immediately with Parmesan cheese garnish.