Easy Marry Me Tortellini Soup
A creamy, comforting soup featuring tender chicken, cheesy tortellini, and sun-dried tomatoes in a rich parmesan broth. Ready in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tbsp olive oil
1 tbsp butter
1 medium yellow onion, diced
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, oil-packed, drained and julienned
1 tsp dried thyme
1 tsp dried oregano
1 tsp red pepper flakes (optional)
6 cups low-sodium chicken broth
9 oz refrigerated cheese tortellini
1 cup heavy cream
1 cup grated Parmesan cheese
3 cups fresh baby spinach
Salt and black pepper to taste
Fresh basil for garnish
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Sauté onion for 5 minutes until soft.
2. Add chicken pieces, season with salt and pepper, and cook for 4-5 minutes until golden.
3. Stir in garlic, thyme, oregano, red pepper flakes, and sun-dried tomatoes. Cook for 1 minute.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Bring back to a boil, add tortellini, and cook for 3-5 minutes until tender.
6. Reduce heat to low. Stir in heavy cream and Parmesan cheese. Simmer gently for 2 minutes.
7. Remove from heat and stir in spinach until wilted.
8. Serve hot, garnished with fresh basil.
Notes
Store leftovers in an airtight container for up to 3 days.
Reheat gently on the stove; add a splash of broth if soup has thickened.
For a lighter version, use half-and-half instead of heavy cream.