Creamy Chicken Tortellini Soup

1 cup Food with Purpose Tortellini Italian Herbs

½ lb Chicken breast, boneless skinless

¼ cup Heavy cream

1 cup Chopped carrots

1 Garlic clove

1 tbsp Parsley, fresh

½ Red bell pepper

½ tbsp Chopped broccoli

½ Sweet onion, medium

1 ½ tsp Thyme, dried

4 tbsp Olive oil

6 cups Chicken broth

Salt and pepper to taste

1 Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Sauté for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Sauté another 3 minutes.

2 Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.

3 Turn the heat back to medium. With the broth still simmering, stir in the Food With Purpose Tortellini. Cut the chicken to desired size and place back in the soup.

4 Once the tortellini are cooked through, about 14 minutes, turn off the heat. Stir in heavy cream, spinach, and parsley. Salt and pepper to taste. Let it rest for 5 minutes before serving.

Notes: Makes about 10 servings.

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