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–+ servings
A bowl with chicken tortellini soup on a wooden surface.
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Chicken Tortellini Soup

This creamy tomato chicken tortellini soup with lots of parmesan cheese is delicious and can be made, start to finish, in half an hour.
Course Dinner, Lunch, Main Course
Cuisine Greek, International
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Calories 708kcal
Author by Jenny Skrapaliori Graves

Ingredients

  • 1 lb chicken thighs skinless and boneless cut in small pieces
  • 1 onion diced
  • 6 garlic cloves minced
  • 4 cups broth chicken or vegetable
  • 14 oz crushed tomatoes
  • 1 bunch spinach
  • 10 oz fresh tortellini
  • 1 cup heavy cream
  • 1 cup parmesan cheese grated
  • 1 teaspoon chili flakes plus more for the chicken and serving
  • 1 teaspoon ground coriander plus more for the chicken
  • 1 teaspoon ground cumin plus more for the chicken
  • ½ cup extra virgin olive oil
  • Freshly ground pepper
  • sea salt

Instructions

  • Cut the chicken thighs into small bite-size pieces. Add them to a bowl and season with sea salt and generous pinches of chili flakes, ground cumin, and coriander. Mix well.
    If you have more time, allow 20 minutes for the chicken to marinate with the spices. 
  • Place a large stockpot over medium-high heat.
  • Heat the olive oil. Add the onion to the pot and sauté until they are soft and translucent about three to five minutes. Add the garlic and saute for one to two minutes.
  • Add the chicken pieces and cook undisturbed until the bottoms are opaque with golden brown patches, about three minutes. Flip and cook for an additional three minutes.
    Remove chicken and set aside.
  • In the same pot, add the tomato paste. Saute while stirring with the remaining onion, garlic, and any fond leftover from the chicken for two to three minutes until the paste cooks and darkens a little.
  • Add the stock and crushed tomatoes, and whisk until the tomato paste is fully incorporated.
  • Bring to a boil, season with sea salt, and simmer for 15 minutes.
  • Add the tortellini, heavy cream, and parmesan cheese. Simmer for 3-5 minutes until the pasta is tender.
  • Add the spinach and stir.
  • Serve in bowls with extra parmesan cheese and chili flakes.

Notes

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 708kcal | Carbohydrates: 30g | Protein: 29g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1223mg | Potassium: 587mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6528IU | Vitamin C: 19mg | Calcium: 370mg | Iron: 4mg