Ingredients
Equipment
Method
Sauté the vegetables
- Heat olive oil in a large pot over medium heat, then add onion and carrots. Cook for 5 minutes, stirring occasionally, until the onion looks softened and lightly glossy.
- Add garlic, Italian seasoning, and dried basil to the pot. Cook for 1 minute, stirring constantly, until fragrant without browning.
Build the soup
- Pour in chicken broth and bring to a boil. Let it boil for 1-2 minutes so the broth is actively bubbling.
- Add refrigerated cheese tortellini to the boiling broth. Cook for 4-5 minutes until just tender, with tortellini floating and softened edges.
- Stir in shredded chicken and baby spinach. Cook for 2-3 minutes, stirring, until the chicken is warmed through and the spinach is wilted.
- Season with salt and pepper to taste. Serve hot with generous parmesan and fresh basil on top.
Notes
Use freshly shredded or pre-cooked chicken for the best texture; if your shredded chicken is cold, give it an extra 1 minute before adding spinach. Store leftovers in an airtight container in the refrigerator up to 3 days. Freeze is not recommended because tortellini can turn soft after thawing. For a lighter option, use low-fat parmesan and swap in a reduced-fat tortellini filling if available.