Ingredients
Equipment
Method
Sauté the vegetables
- Heat olive oil in a large pot over medium heat, then sauté onion and carrots for 5 minutes, stirring until softened and fragrant.
- Add garlic, Italian seasoning, and dried basil and cook for 1 minute, just until the garlic smells aromatic.
Simmer and finish the soup
- Pour in chicken broth and bring it to a boil, then keep it boiling at a steady bubble.
- Add cheese tortellini and cook for 4-5 minutes, stirring occasionally, until just tender.
- Stir in shredded chicken and baby spinach and cook for 2-3 minutes until the spinach wilts.
- Season with salt and pepper to taste, then serve immediately with generous parmesan and fresh basil on top.
Notes
Pro tip: add tortellini all at once and keep the broth at a steady boil so they cook evenly without turning mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently and add a splash of broth if needed. Freezing isn’t ideal because tortellini can soften when thawed. For a lighter option, use reduced-fat parmesan and part-skim cheese tortellini if available.
