Delish Chicken Tortellini Soup

Chicken Tortellini Soup

1 tablespoon olive oil

1 sweet onion, finely diced

4 garlic cloves, minced

Salt and freshly ground black pepper, to taste

1 tablespoon tomato paste

1 can (14 ounces) fire-roasted diced tomatoes

1½ cups cooked shredded chicken

4–5 cups low-sodium chicken broth

¾ cup heavy cream

3 cups chopped kale or spinach

8–12 ounces cheese tortellini (fresh or frozen)

Grated Parmesan cheese, optional for serving

Crushed red pepper flakes, optional for heat

Step 1 – Sauté the Aromatics

Melt‑Away Red Wine Braised Lamb Shanks with Herb Mashed…

Heat the olive oil in a large pot over medium-low heat.

Add the diced onion and minced garlic, along with a pinch of salt and black pepper.

Cook until the vegetables are softened and fragrant.

Step 2 – Add Tomato Paste

Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly and deepen in flavor.

Step 3 – Build the Soup Base

Add the fire-roasted diced tomatoes, shredded chicken, and 4 cups of chicken broth.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes to develop flavor.

Step 4 – Add Cream and Greens

Pour in the heavy cream and stir in the chopped kale or spinach.

Simmer until the greens begin to wilt.

Step 5 – Cook the Tortellini

Add the cheese tortellini to the pot and cook for about 5 minutes, or until the pasta is tender.

Add additional broth as needed to reach your desired consistency.

Step 6 – Taste and Serve

Season with more salt and pepper if needed.

Ladle the soup into bowls and serve hot, topped with grated Parmesan and crushed red pepper flakes if desired.