Ingredients
Equipment
Method
Sauté the vegetables
- Heat 2 tbsp olive oil in a large pot over medium heat, then add the diced onion and carrot slices. Sauté for 5 minutes until the onion turns translucent and the carrots begin to soften.
Build the herb flavor
- Stir in the minced garlic, Italian seasoning, and dried basil, cooking for 1 minute until fragrant and lightly toasted. Keep the heat at medium so nothing browns too quickly.
Simmer and cook tortellini
- Pour in the chicken broth and bring it to a boil. Once boiling, keep it at a steady boil for easy, even cooking.
- Add the refrigerated cheese tortellini and cook for 4-5 minutes until just tender. Look for tortellini edges to float and the centers to be cooked but not mushy.
Finish the soup
- Add the shredded chicken and baby spinach, then cook for 2-3 minutes until the chicken is heated through and the spinach wilts. Stir until the spinach is dark green and fully incorporated.
- Season with salt and pepper to taste, then serve immediately with generous Parmesan and fresh basil. Top for a fresh, speckled finish.
Notes
Pro tip: keep the broth at a steady boil when adding tortellini so they cook evenly, then avoid overcooking after the spinach goes in. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing isn’t recommended because refrigerated tortellini can soften and change texture after thawing. For a lighter option, use low-sodium chicken broth and swap in reduced-fat parmesan.