Tomato Tortellini Soup
Tomato Tortellini Soup with chicken and spinach is a flavorful packed meal for any night of the week. A healthy and family pleasing dinner.
Servings: 6 Servings
Calories: 638kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 12 ounces frozen spinach thawed and liquid squeezed out (or fresh)
- 1 pound diced cooked chicken
- 19 ounce frozen or refrigerated cheese tortellini
- 1/4 cup pesto
- 1 tablespoon granulated garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- Grated Parmesan cheese for garnish
Instructions
- Cook diced onions in olive oil in a dutch oven or soup pan over medium heat, stirring often until softened.
- Add crushed tomatoes and chicken broth, raise to high heat and bring mixture to a boil.
- Chop cooked chicken into small pieces.
- Add cheese tortellini, spinach and chopped chicken. Cook for 5- 8 minutes until tortellini is cooked through.
- Stir in the pesto, dried herbs and spices, salt and pepper. Continue to cook 5 minutes.
- Remove from heat and serve immediately.
- Garnish with shredded parmesan cheese if desired.
Notes
Variations: Cooked turkey, sausage or ground beef will also work well in this soup.
Vegetables: You can also add carrots, bell peppers or mushrooms, cooking with the onions.
Make it Creamy: Add ½ cup heavy cream with the pesto if you would like a creamy tomato soup.
Make it Spicy: Add red pepper flakes for a spicy kick.
Storage: Store leftover soup in an airtight container in the refrigerator up to 3 days.
Reheat: Place soup in a pan and add additional chicken broth or water. Cook over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 638kcal | Carbohydrates: 62g | Protein: 39g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 117mg | Sodium: 1924mg | Fiber: 8g | Sugar: 9g