Ingredients

2 tablespoons butter

1 tablespoon olive oil

1 medium onion (diced)

3 cloves garlic (minced)

2 medium carrots (sliced)

2 celery stalks (sliced)

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 teaspoon salt (more to taste)

1/4 cup all-purpose flour (optional for thickening)

6 cups chicken broth

2 cups cooked shredded chicken (rotisserie or leftover)

1 package (9 oz) cheese tortellini (fresh or refrigerated)

1 cup heavy cream (or half-and-half)

2 cups fresh spinach (optional)

1/2 cup grated parmesan cheese

1 tablespoon fresh parsley (for garnish)

Instructions

Step 1: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute more.

Step 2: Stir in the dried thyme, oregano, salt, and black pepper. If you want a thicker soup, sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring continuously to avoid lumps.

Step 3: Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken and let the soup simmer for about 10 minutes to develop the flavors.

Step 4: Add the cheese tortellini and cook according to the package instructions, usually 3–5 minutes, until tender.

Step 5: Reduce the heat to low. Stir in the heavy cream and fresh spinach. Heat gently without boiling to prevent the cream from curdling.

Step 6: Stir in the grated parmesan cheese until melted and fully incorporated. Taste and adjust seasoning if needed.

Step 7: Ladle the soup into bowls and garnish with fresh parsley and additional parmesan if desired. Serve warm.

Tips & Variations

For a healthier version, substitute half-and-half for the heavy cream or omit dairy altogether and use a splash of coconut milk.

Add other vegetables like peas or mushrooms to increase nutrition and texture.

If you prefer a thicker soup without flour, mash some of the cooked vegetables against the side of the pot before adding broth.

Use leftover rotisserie chicken to save time and add extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to prevent the cream from separating. You may need to add a splash of broth or water if the soup thickens too much. This soup does not freeze well due to the cream and tortellini.

FAQs

Can I use frozen tortellini instead of fresh or refrigerated?

Yes, frozen tortellini works fine. Just add a couple of extra minutes to the cooking time to ensure they are fully cooked.

Can I make this soup vegetarian?

To make a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken. You can add extra vegetables or beans for protein.