This is such a ridiculously tasty soup. The broth is heavenly with a rich base that’s comforting and creamy with soft herbal notes. The plump tortellini, sweet carrots and juicy chicken make each spoonful so darn gooooood! This is going to be a repeat in the cold weather months in our household.
Creamy Chicken Tortellini Soup
2 tablespoons extra virgin olive oil
2 large carrots, peeled and sliced into thin crescents
2 large stalks of celery, sliced thin
1/4 cup small diced shallot (slightly larger than a mince)
Zest of 1 lemon
1 large sprig rosemary
4 stems of thyme
5 cups of chicken stock
3 boneless, skinless chicken thighs, diced
1 large handful of frozen spinach (or 2 large handfuls of fresh)
1 cup of cheese tortellini, cooked according to package instructions
2 tablespoons butter
1/2 cup whole milk
3 large tablespoons grated Parmesan
Sea salt to taste
Add olive oil to a large stockpot and bring to high heat. Toss in your carrots, celery, and shallot and saute for about 5-7 minutes to soften. Next, add in lemon zest, rosemary, thyme, and chicken stock. Bring to a boil. Once it bubbles, immediately reduce the heat to a simmer and add your chicken. Simmer for 30 minutes. This longer slow cook enhances flavors and richens the soup immensely.
Meanwhile, boil your tortellini in a separate pot according to the package instructions.
After 30 minutes, remove the rosemary and large thyme sprigs. Discard. Stir in your spinach, add in tortellini, and stir in the butter until mixed through. Turn off the heat and stir in your milk and Parmesan. Taste it and season with salt. Don’t be shy and don’t be crazy with your salt :).