Zesty Chicken Tortellini Soup (Printer-Friendly)
Bold and hearty chicken tortellini with fire roasted tomatoes and a creamy finish.
# What You’ll Need to Cook:
→ Vegetables and Aromatics
01 -
2 bell peppers, diced
02 -
2 jalapeño peppers, finely chopped
03 -
1 yellow onion, chopped
04 -
2 celery stalks, sliced
05 -
4 cloves garlic, minced
06 -
2 cups fresh spinach, chopped
→ Protein and Dairy
07 -
1.5 lb chicken thighs, chopped
08 -
1 cup heavy cream or Mexican crema
→ Canned and Dry Goods
09 -
1 can white beans, drained
10 -
1 can fire roasted tomatoes
11 -
4 cups chicken broth
12 -
9 oz cheese tortellini
→ Spices and Herbs
13 -
1 tsp cayenne powder
14 -
1 tsp paprika
15 -
1 tsp red chili flakes
16 -
1 tsp salt
17 -
1/2 tsp ground black pepper
18 -
1 tsp dried oregano
19 -
1 tsp dried basil
→ Oils
20 -
2 tbsp olive oil
# Steps to Prepare:
01 -
Heat olive oil in a large pot over medium heat. Sauté bell peppers, jalapeños, onion, celery, and garlic until softened and slightly caramelized, about 5 minutes.
02 -
Add chopped chicken thighs to the pot and sear for 5 minutes until browned on all sides.
03 -
Stir in fire roasted tomatoes, white beans, chicken broth, cayenne, paprika, chili flakes, salt, pepper, oregano, and basil. Bring to a boil, reduce heat, and simmer for 20 minutes.
04 -
Boil tortellini separately according to package instructions. Add cooked tortellini and chopped spinach to the soup and stir to combine.
05 -
Remove from heat, stir in heavy cream or crema, and serve hot. Garnish with additional chili flakes or fresh herbs if desired.
# Extra Cooking Tips:
01 -
Add spinach only at the end to avoid overcooking and preserve color and texture.
02 -
Adjust chili flakes and jalapeños to control spice level to taste.
03 -
Sour cream can be used instead of heavy cream for a lighter version.