Ingredients
Method
- Sauté the chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 7-8 minutes per side. Remove the chicken and shred it once cool enough to handle.
- Cook the vegetables: In the same pot, add the diced onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Build the soup base: Add chicken broth, heavy cream, thyme, salt, and pepper. Bring to a gentle simmer.
- Add tortellini: Stir in the tortellini and cook according to the package instructions, usually about 5-7 minutes.
- Finish with chicken and spinach: Return the shredded chicken to the pot, and add the spinach. Stir until the spinach wilts.
- Simmer and serve: Taste the soup, adjust seasoning if necessary, and serve hot.
Notes
- Freshly shredded chicken: While pre-cooked or rotisserie chicken works, using freshly cooked chicken adds more depth of flavor to the broth.
- Tortellini choice: You can use either cheese or chicken-filled tortellini based on your preference. Make sure not to overcook the tortellini to avoid it becoming mushy.
- Spinach: Add the spinach just before serving to preserve its vibrant color and fresh flavor.
- Adjust seasoning: Taste the soup before serving and feel free to adjust the seasoning. A pinch of cayenne pepper or a squeeze of lemon juice can add an extra kick.
- Make ahead: This soup can be made ahead and stored in the fridge for up to three days. Just add the spinach right before serving to keep it fresh.
- Freezing: Freezing is not recommended due to the cream-based nature of the soup, as it may alter the texture when reheated.