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Chicken Tortellini Soup

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 3 ribs celery, diced
  • 6 cloves garlic, minced
  • juice of a lemon
  • 1 teaspoon salt, plus more to taste
  • 6 cups chicken broth
  • 1.5 pounds boneless, skinless chicken breast
  • 2 dried bay leaves
  • 1 tablespoon fresh thyme
  • 19oz package refrigerated cheese tortellini (I used this kind)
  • 1 1/2 cups half and half
  • 1 tablespoon arrowroot starch
  • 2 cups baby spinach, roughly chopped
  • shaved parmesan, for serving
  • chopped parsley, for serving

Method

  1. Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the olive oil, diced onion, diced carrot, diced celery, and minced garlic. Sauté the veggies for 4-5 minutes until the onion becomes translucent and everything is fragrant. Deglaze the pan with lemon juice and then season with 1 teaspoon of salt and a bit of black pepper.
  2. Next, add the chicken broth, boneless skinless chicken breast, bay leaves, and fresh thyme. Bring the soup to a boil and then cover and reduce the heat to a simmer. Let the soup simmer for 10-15 minutes until the chicken is completely cooked through and no longer pink. Remove the chicken from the soup and shred the meat with two forks.
  3. Bring the soup back to a low simmer and then add the tortellini. Cover and let the tortellini cook in the simmering soup for 5-10 minutes or according to package directions.
  4. While the tortellini are simmering, whisk together the half and half and arrowroot starch.
  5. Reduce the heat to low and add the shredded chicken and spinach to the soup. Then pour in the arrowroot and half and half slurry, stirring while you pour it in. The soup should thicken as it continues to heat.
  6. Serve the soup with shaved parmesan and chopped parsley.