Light and Creamy Chicken Tortellini Soup Recipe. A cozy blend of chicken, vegetables, spice, cheese, and tortellini in a thin creamy broth. Lightened-up!
Ingredients:
- 1 tablespoon DeLallo Extra Virign Olive Oil
- 1 large sweet onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups sliced carrots
- 4 garlic cloves, minced
- 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
- 9 cups chicken broth
- 8.8 ounce package DeLallo Three Cheese Tortellini
- 1/4 � 1/3 cup heavy cream
- 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
- 2 tablespoons fresh chopped parsley
- 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
- 1/2 teaspoon crushed red pepper
- Salt and pepper
Directions:
- Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
- Visit Creamy Chicken Tortellini Soup@www.aspicyperspective.com For Recipe Instructions.