On a cold weeknight, this easy chicken tortellini soup is sure to please and will keep you warm and full! You can make this soup from start to finish in under 30 minutes!
Easy Chicken Tortellini Soup
- 1 lb package Cheese Tortellini (frozen)
- 6-8 Cups Organic Chicken Broth
- 1-2 Cups Chicken, diced
- 2-3 TBSP Olive Oil
- 1 Small Onion, diced
- 1 Carrot, sliced
- 1-2 Stalks Celery, diced
- I Cup Green Peas (Optional)
- 2-3 Handfuls Fresh Baby Spinach
- Salt & Pepper To Taste
- Fresh Parsley (Optional)
Optional – If you would like to thicken the broth a little, you can use some corn starch. It will not be thick like a cream soup, but it was a noticeable difference.
- 2 Tbsp Cornstarch
- 2 TBSP Cool Water
In a large soup pot add olive oil over medium heat. Once heated add the onions, celery and carrots. Cook until onions are translucent. Add the chicken broth and simmer. Once the broth is hot, if you wish to slightly thicken it, now is the time to add the corn starch. In a small cup or bowl, combine the cornstarch and cool water until dissolved. slowly add it to the broth, while stirring continuously. Turn up the heat for a few minutes and keep stirring. Once the broth is near boiling, return it to medium heat and add your tortellini. Frozen tortellini should only take about 5-8 minutes to cook. Occasionally stir to keep them from sticking. If you are using refrigerated tortellini (non-frozen), it will cook faster, likely in under 5 min. Add the peas if you will be using them. Remove from heat and mix in the spinach. Once wilted, your soup is ready to serve. Add fresh chopped parsley to the top, if desired, then salt and pepper to taste.
One thing our family enjoys with this soup is to top it with shredded parmesan. A nice piece of crusty garlic bread would go well with this soup too!