Creamy Italian Chicken Tortellini Soup


Creamy Italian Chicken Tortellini Soup


  • 2 Tbsp EVOO
  • 1 onion, diced
  • 10 baby carrots, diced
  • 2 stalks celery, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp Italian Seasoning
  • 2 Tbsp tomato paste
  • 1 cup dry white wine
  • 1 can diced tomatoes
  • 4 cups vegetable stock
  • 1 1/2 cups cooked chicken, diced
  • 9 oz cheese tortellini
  • 1 cup heavy cream
  • 1 cup Parmesan, grated
  • 1 cup chopped spinach
  • salt/pepper


  1. Over medium/high heat, in a large Dutch oven or stock pot heat oil.
  2. Add onion, carrots, and celery. Saute 5-7 minutes until veggies has softened.
  3. Add garlic, Italian seasoning, tomato paste and white wine. Scrap bottom of pot while cooking. Bring to a boil until reduced in half.
  4. Add tomatoes, vegetable stock, and chicken. Bring to a boil then reduce heat to low.
  5. Stir in tortellini, cook for 7 minutes or amount of time indicated on package.
  6. Stir in heavy cream, Parmesan, and spinach
  7. Serve, Season with salt and pepper if desired.
  8. Enjoy!!!!

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