Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened.
- Add the bell pepper, carrots, and garlic. Cook for another 3 minutes.
- Add the chicken, chicken broth, thyme, crushed red pepper, salt, and black pepper. Bring to a gentle simmer and cook for 15 minutes, until the chicken is fully cooked.
- Remove the chicken from the pot and place it on a cutting board. Chop or shred it.
- Bring the soup back to a simmer and stir in the cheese tortellini. Cook according to package directions, about 10 to 14 minutes.
- Return the chicken to the pot.
- Turn off the heat and stir in the heavy cream, spinach, and parsley.
- Taste and adjust salt and pepper as needed. Serve warm.
Notes
Nutrition Facts Per Serving
Notes
| Nutrient | Amount |
| Calories | 350 to 360 kcal |
| Protein | 28 to 30 g |
| Carbohydrates | 28 to 32 g |
| Fat | 12 to 14 g |
| Saturated Fat | 3 to 5 g |
| Cholesterol | 80 to 90 mg |
| Sodium | 1400 to 1600 mg |
| Potassium | 850 to 950 mg |
| Fiber | 3 to 5 g |
| Sugar | 5 to 7 g |
| Vitamin A | High |
| Vitamin C | Moderate |
| Calcium | Moderate |
| Iron | Moderate |
- For a lighter version, use half and half instead of heavy cream.
- For a faster version, use rotisserie chicken and add it near the end.
- If making ahead, cook the tortellini separately for the best texture.
- For slow cooker method, cook the soup base first, then add tortellini during the last 30 minutes and stir in cream at the end.