One Pot Creamy Chicken Tortellini Tomato Soup
Servings: 8 people
Ingredients
- 1-2 tbsp olive oil
- 1/2 sweet onion (omit if needed) diced
- 1 bell pepper diced
- 2 cloves garlic (omit if needed) minced
- 2 tbsp tomato paste
- 1/3 cup all purpose flour
- 28 oz can San Marzano tomatoes
- 4 cups chicken broth or water
- 2 tsp dried basil
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast uncooked
- 1 container tortellini filling of your choice
- 2-3 cups fresh spinach
- 1 cup half n half or heavy cream
- 1/2 cup parmesan cheese freshly grated
Instructions
- Heat large pot to medium heat and add in the olive oil. Saute the bell pepper, onion, and garlic until fragrant.
- Add in the tomato paste and flour and stir well. Saute a minute.
- Stir in the broth, can of tomatoes, and herbs and spices. Bring mixture to a boil.
- Add in the uncooked chicken and reduce heat to low simmer. Cover and allow to simmer 20 minutes, until chicken is cooked through and internal temp is 165F.
- Remove the chicken and shred. While it's removed, blend the soup using an immersion/stick blender or carefully add to a normal blender and blend until smooth. Add the shredded chicken back in.
- Stir in the tortellini and fresh spinach and cook another 5-10 minutes, depending how long the tortellini needs to be cooked through (check the instructions on the container).
- Once tortellini is cooked and spinach is wilted, stir in the half n half and the parmesan. Serve!