Creamy Chicken Tortellini Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1 cup onion (diced)

3 cloves garlic (minced)

1 tablespoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons tomato paste

32 ounces chicken stock

2 14.5 ounces cans diced tomatoes

1 lb frozen tortellini (about 4 cups)

2 cups cooked chicken (diced)

2 ounces baby spinach leaves (roughly chopped)

½ cup heavy cream

½ cup parmesan cheese (shredded)

Directions

In a large Dutch oven heat the olive oil and sauté the onion until softened.

Add the garlic cook 30 seconds.

Add the Italian seasoning, salt, pepper tomato paste, chicken stock and canned tomatoes to the pot.

Bring to a boil then reduce to a simmer.

Add the tortellini, chicken and spinach leaves and cook until pasta is tender (about 10 minutes).

Remove from the heat and stir through the heavy cream.

Ladle into bowls and sprinkle with parmesan, if using.

Devour.

Nutrition

• Calories: 407 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Cholesterol: 57 mg
• Sodium: 1720 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 18 g