Ingredients
2 boneless, skinless chicken breasts (about 450 g)
250–300 g cheese tortellini
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, chopped
4 cups (960 ml) chicken broth
1 cup (240 ml) heavy cream
½ cup freshly grated Parmesan cheese
2 cups fresh baby spinach
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon dried thyme
Salt and black pepper, to taste
1 tablespoon flour (optional, for thickening)
Instructions
Step 1: Season the chicken
Season chicken breasts with salt, pepper, paprika, and Italian seasoning.
Step 2: Sauté the vegetables
Heat butter and olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for another 30 seconds.
Step 3: Cook the chicken
Add chicken broth, thyme, and chicken breasts. Bring to a gentle simmer, cover, and cook for 15–20 minutes, until the chicken reaches 74°C (165°F). Remove the chicken and shred it with two forks.
Step 4: Make it creamy
Reduce heat to low. Stir in the heavy cream and Parmesan cheese until smooth. For a thicker soup, mix the optional flour with a little cold water and stir it into the broth before adding the cream, simmering until thickened.
Step 5: Add tortellini and spinach
Add the cheese tortellini and cook according to package instructions, usually 3–5 minutes for refrigerated tortellini. Stir in the spinach and cook for 1–2 minutes until wilted.
Step 6: Finish and serve
Return the shredded chicken to the pot. Warm gently, adjust the seasoning, and serve topped with extra Parmesan and freshly cracked black pepper.
Tips for the Best Soup
Extra tender chicken: Keep the broth at a gentle simmer rather than a rolling boil.
Extra cheesy: Add a little more freshly grated Parmesan just before serving.
Perfect consistency: Add extra chicken broth if the soup becomes too thick.
Meal prep: Cook tortellini separately if making the soup ahead, so the pasta doesn’t absorb too much broth.
Storage: Refrigerate in an airtight container for up to 3–4 days, and reheat gently without boiling.
Serving suggestion: Pair with warm garlic bread or toasted sourdough for a delicious, satisfying meal.