Chicken tortellini soup is our favourite combination of pasta with chicken and vegetables for a successful lunch of the week in one pot. Everyone loves freshly made pasta that can be mixed into hot soups and cooked instantly to make a delicious meal the whole family will love.
Leftover chicken tortellini soup can be kept in the refrigerator for 3-4 days but it can get dry. Milky solids will break down as the soup melts, resulting in a grainy texture. Hence, it is better to eat it immediately.
Ingredients
1 tablespoon olive oil
1 pound chicken breasts or thighs ( skinless and boneless )
10 oz fresh spinach tortellini
4 ounces baby spinach or kale
1 medium diced onion
3 medium carrots ( peeled and sliced )
2 tablespoons minced garlic
1 ½ cups tomato sauce
2 teaspoons kosher salt
2 cups water divided
1 teaspoon red pepper flakes
2 tablespoons grated parmesan ( optional )
1 teaspoon dried or fresh parsley
Method
- Take a soup pan and heat the oil. Add the minced garlic, onion, carrots, tomato sauce, chicken, kosher salt and water. Swirl fast. Attach the lid and cook for 8 minutes.
- Open the pot immediately after 8 minutes and remove the chicken. Take the chicken out on a plate and shred it using a fork.
- Stir the soup for about 30 seconds with a hand mixer for a more creamy texture.
- Add tortellini and cook for 2 minutes (follow the instructions of the package). Add the shredded chicken, parsley and red peppers. You can add more water to get a desired consistency.
- Add the spinach and boil the soup. Once it is ready, add plenty of grated Parmesan cheese.
If you are a vegetarian, you can replace chicken with potatoes.