Ingredients
Equipment
Method
Sauté aromatics
- Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté diced onion and sliced carrots for 5 minutes, stirring until softened and fragrant.
Bloom herbs
- Add minced garlic, Italian seasoning, and dried basil, then cook for 1 minute until the aroma turns noticeably stronger.
Build the soup
- Pour in 6 cups chicken broth and bring it to a boil, then keep it at a steady boil.
Cook tortellini
- Add refrigerated cheese tortellini and cook for 4-5 minutes, until just tender with a slight bounce.
Finish with chicken and spinach
- Stir in shredded chicken and baby spinach, then cook for 2-3 minutes until the spinach wilts and the soup looks glossy.
Season and serve
- Season with salt and pepper to taste, then serve hot with generous parmesan and fresh basil on top.
Notes
For best texture, add the tortellini after the broth reaches a full boil and cook only until just tender—overcooking can make them gummy. Store leftovers covered in the fridge up to 3 days. Freezing is not recommended because tortellini texture can soften after thawing. If you want a lower-fat option, use reduced-sodium chicken broth and serve parmesan in smaller amounts or swap with a lower-fat hard cheese.