Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups boneless chicken (breast or thighs), diced
- 2 carrots, chopped
- 4 cups chicken broth
- 2 cups cheese or spinach tortellini
- 2 cups fresh spinach
- Salt and pepper, to taste
- Red pepper flakes, to taste
- Fresh parsley or thyme, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sautéing until fragrant and translucent, about 3 to 4 minutes.
- Toss in diced chicken, season with salt and pepper, and cook until browned on all sides.
- Add chopped carrots and cook for another 2 minutes.
- Pour in chicken broth and bring to a gentle simmer.
- When the broth bubbles, add tortellini and cook until tender, about 5–7 minutes.
- Fold in the spinach just before serving and adjust seasoning as necessary.
Notes
For lighter options, use whole grain or gluten-free tortellini. Leftovers can be refrigerated for up to three days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy-Free options available, Gluten-Free