Creamy Chicken Tortellini Soup
A hearty soup that compliments any meal.
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
- 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.
- 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.
- 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.
- 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.