Chicken Tortellini Soup

• ▢ 2 tablespoons olive oil plus more as needed
• ▢ 1 pound chicken thighs cut into bite-sized pieces
• ▢ Salt and pepper to taste
• ▢ 1 medium onion finely chopped
• ▢ 1 medium carrot finely chopped
• ▢ 2 stalks of celery finely chopped
• ▢ 3 garlic cloves minced
• ▢ 1 teaspoon dried Italian seasoning
• ▢ 6 cups chicken stock or chicken broth
• ▢ 4 tablespoons flat-leaf parsley chopped
• ▢ 1 9-ounce pack of tortellini
• ▢ 3 cups fresh spinach roughly chopped
• ▢ Grated Parmesan cheese optional, for serving

• Heat 2 tablespoons of olive oil in a large stock pot over medium heat. If the pan is dry, add another tablespoon of oil before proceeding.

• Season chicken with salt and pepper. Cook chicken until it’s no longer pink and cooked through, then remove and set aside.

  

• Add the onion, carrot, and celery to the pot. If necessary, drizzle additional olive oil over the vegetables to prevent sticking.

  

• Make a well in the center of the vegetables, then add the minced garlic and dried Italian seasoning. Cook for another minute, allowing the flavors to blend.

• Pour in the chicken stock, add the parsley, and return the cooked chicken to the pot. Mix to combine, scraping any browned bits from the bottom of the pan.

  

• Bring the soup to a boil, then cover and lower the heat to simmer for 10 to 15 minutes, or until the vegetables are tender to your liking.

• Increase the heat to medium-high, bring to a boil, and add the tortellini and spinach. Simmer until the tortellini is cooked through, about 3 to 4 minutes.

• Taste for seasoning and adjust salt and pepper as needed before serving. Optionally, top with grated Parmesan cheese.

Course:Dinner, lunch, Main Course, Soup

Cuisine:Italian

Keyword:Chicken Tortellini Soup, tortellini recipes