The weather is starting to change as we get in the full-swing of fall. While we may not like the lower temps, we can all agree that it’s great for soups! This was our first soup of the season, and boy was it a good one. The color was gorgeous and it made the whole house smell like a cozy cottage. We served it alongside cheese melted onto buttered Cottleston Italian bread and topped with a bit of garlic powder, perfect for dipping. You could easily swap in fresh spinach or chicken shredded from a store-bought rotisserie.
Italian Chicken Tortellini Soup
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 cups broth/water with bouillon
- 2 raw chicken breasts
- ½ tsp oregano
- ½ tsp basil
- ¼ tsp red pepper flakes
- ¼ tsp thyme
- Salt and pepper to taste
- 1 14.5 oz can diced tomatoes
- 2 tbsp tomato paste/concentrate
- 5 oz spinach (half frozen brick)
- 20 oz fresh refrigerated tortellini
- ½ cup heavy cream
- Warm olive oil over medium heat. Sauté onion until soft. Add garlic and sauté for a few more minutes, until fragrant.
- Add broth/water with bouillon to deglaze and get brown bits off the bottom of pan. Add whole raw chicken breasts and seasonings. Bring to simmer.
- Cover. Simmer 15 minutes.
- Remove chicken to a plate and shred with two forks. Return to pot.
- Add diced tomatoes, paste/concentrate, and spinach. Bring to a boil.
- Add tortellini and cook till done, according to package.
- Add heavy cream. Serve once heated through.