Chicken Tortellini Soup

Serves: 6 people
Cooking Time: 1 hour


  • 1/3 cup heavy cream
  • 1/2 teaspoon chili flakes
  • 1/2 cup Parmesan cheese, grated
  • 1 red onion, chopped
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 cup spinach
  • 1 1/4 pounds chicken breast, boneless and skinless
  • 1 1/2 teaspoons dried thyme
  • 2 cups carrots, sliced
  • 2 tablespoons fresh parsley, chopped
  • 4 garlic cloves, minced
  • 8 ounces tortellini pasta of choice
  • 9 cups chicken broth
  • Salt and pepper, to taste


Print This Recipe
These cold temperatures call for a soup that's warm, tasty, and easy. So enjoy a bowl of Chicken Tortellini Soup.
  1. In a large sauce pan over medium heat, heat olive oil and add onions. Once onions are soften, add red bell peppers, carrots and garlic. Stir and cook for 2 to 3 minutes.
  2. Add chicken to pot and season with salt, pepper, dried thyme and chili flakes. Stir to coat.
  3. Add chicken broth to pot, stir. Bring to a boil, reduce heat and cook so chicken is fully cooked through. Once done, remove chicken from pot, chop into bite-sized pieces and set aside.
  4. Bring heat back up to medium-high, add tortellinis to pot and cook for 10 minutes, or tortellinis are done.
  5. Reduce heat to medium and add chicken back to pot. Stir in chopped parsley, heavy cream, spinach and Parmesan. Cook for 2 more minutes.
  6. Remove from heat, season with more salt and pepper if needed, serve Chicken Tortellini Soup and enjoy!