A rich and creamy Tuscan-inspired soup made with shredded chicken, cheese tortellini, sun-dried tomatoes, and spinach—all simmered in a herb-seasoned broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups cooked, shredded chicken
12 oz refrigerated cheese tortellini
6 cups chicken broth
1 cup heavy cream
½ cup sun-dried tomatoes, chopped
2 cups fresh baby spinach
1 small yellow onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1½ teaspoons Italian seasoning
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes, then add garlic and cook 1 minute more.
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Stir in chicken broth and sun-dried tomatoes. Bring to a simmer.
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Add shredded chicken and simmer for 5–10 minutes.
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Stir in tortellini and cook until tender (5–7 minutes).
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Add cream, Italian seasoning, salt, and pepper. Simmer gently.
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Fold in spinach and let wilt.
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Stir in Parmesan or sprinkle on top before serving.