Easy Creamy Chicken Tortellini Soup (One-Pot Comfort Meal)

🛒 Ingredients (Check Off As You Measure)

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 (20 oz) package refrigerated cheese tortellini
• 3 cups fresh baby spinach
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

🍳 Step-by-Step Instructions

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
2. Add chicken pieces and cook until no longer pink, about 5-6 minutes. Season with thyme, oregano, red pepper flakes, salt, and pepper.
3. Pour in chicken broth and bring to a boil. Reduce heat to a simmer and let cook for 10 minutes so the flavors meld.
4. Stir in heavy cream and Parmesan cheese until the cheese melts and the broth is creamy. Add tortellini and cook according to package directions, usually 3-5 minutes, until tender.
5. Remove from heat and fold in baby spinach until wilted. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.