Ingredients
To create this comforting dish, you’ll need a handful of simple ingredients that come together beautifully.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 9 ounces cheese tortellini
- 2 cups spinach leaves
- Salt and pepper to taste
- Optional: Red pepper flakes for a bit of heat
Feel free to substitute spinach with kale if you prefer a hardier green, or use pre-cooked rotisserie chicken for a quicker meal.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the chicken pieces to the pot, season with salt and pepper, and cook until browned on all sides, approximately 6-8 minutes.
- Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
- Stir in the heavy cream and parmesan cheese, and let the soup simmer for another 5 minutes until the cheese has melted into the broth.
- Add the tortellini and cook according to the package instructions, usually around 7-9 minutes.
- Once the tortellini is cooked, stir in the spinach leaves and let them wilt in the hot soup, about 2 minutes.
- Taste and adjust the seasoning with salt, pepper, and optional red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International