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One Pot Creamy Chicken Tortellini Tomato Soup

Course: Dinner, Soup
Cuisine: 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!