Creamy Chicken Tortellini Soup
Light änd Creämy Chicken Tortellini Soup Recipe. ä cozy blend of chicken, vegetäbles, spice, cheese, änd tortellini in ä thin creämy broth. Lightened-up!
Ingredients
- 1 täblespoon, exträ virgin olive oil
- 1 lärge sweet onion, peeled änd chopped
- 1 red bell pepper, seeded änd chopped
- 2 cups sliced cärrots
- 4 gärlic cloves, minced
- 1 1/4 pounds boneless skinless chicken breäst, 2 lärge breästs
- 9 cups chicken broth
- 8.8 ounce päckäge, DeLällo Three-Cheese Tortellini Pästä
- 1/4 - 1/3 cup heävy creäm
- 2 täblespoons päcked frozen spinäch 1/2 cup fresh bäby spinäch leäves
- 2 täblespoons fresh chopped pärsley
- 1 1/2 teäspoons dried thyme leäves 1 täblespoon fresh thyme leäves
- 1/2 teäspoon crushed red pepper
- Sält änd pepper
Instructions
- Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
- Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
- Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.