Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup

Ingredients:

– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
– 4 cups chicken broth
– 2 cups water
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes (optional)
– 9 oz cheese tortellini (fresh or frozen)
– 1 cup heavy cream
– 2 cups fresh spinach leaves
– 1/2 cup sun-dried tomatoes, sliced
– Salt and pepper to taste
– Grated Parmesan cheese for garnish

Instructions:

1. **Sauté the Aromatics:**
– In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

2. **Add Chicken and Broth:**
– Stir in the shredded chicken, chicken broth, water, basil, oregano, and crushed red pepper flakes if using. Bring to a boil.

3. **Cook the Tortellini:**
– Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes, until the tortellini is tender.

4. **Add Cream and Spinach:**
– Reduce the heat to low and stir in the heavy cream, spinach, and sun-dried tomatoes. Let the soup simmer until the spinach is wilted, about 2-3 minutes.

5. **Season and Serve:**
– Taste the soup and season with salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese.

This soup is hearty enough to be served as a main course, especially with a side of crusty bread. It’s perfect for a cozy meal on a cold day!