Easy Creamy Chicken Tortellini Soup in 20 Minutes
Master Easy Creamy Chicken Tortellini Soup with our step-by-step guide. Includes exact temp chart and common mistakes checklist. Perfect for weeknight dinners.
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Cooking tools:
- Dutch oven
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Wooden spoon
- Stove
Ingredients
- 2 tbsp (28g) Unsalted butter
- 1 cup (150g) Yellow onion, finely diced
- 1 cup (120g) Carrots, peeled and sliced into rounds
- 1 cup (100g) Celery, thinly sliced
- 3 cloves Garlic, minced
- 1 tsp (1g) Dried oregano
- 1/2 tsp (0.5g) Dried thyme
- 1 1/2 lbs (680g) Boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 6 cups (1.4L) Chicken bone broth
- 1 tsp (6g) Sea salt
- 1/2 tsp (1g) Freshly cracked black pepper
- 9 oz (255g) Refrigerated cheese tortellini
- 1 cup (240ml) Heavy whipping cream
- 3 cups (90g) Fresh baby spinach, packed
- 1/2 cup (45g) Grated Parmesan cheese
- 1 tbsp (15ml) Fresh lemon juice
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