Cheesy Tortellini Soup Recipe
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What’s Up, Hungry People
Is there a better season than soup season? Packed with cheesy tortellini, this weeknight soup is the perfect way to keep the winter blues at bay. I found pre-packed tortellini at my grocery near the produce and deli (though double-check your freezer section if you can’t find them fresh at your store!). You can totally make your own tortellini from scratch if you’re about that life – but over in my kitchen, we like to live on easy street!
Here’s What You Need
- Cheese tortellini: Adds a cheesy, comforting base to the soup.
- Sweet onion: Brings sweetness and depth of flavor.
- Jalapenos: Adds a spicy kick for those who like it hot.
- Orange bell pepper: Offers a sweet and mild pepper flavor.
- Chopped spinach: Adds a healthy dose of greens.
- Butter: For sautéing and adding richness.
- Garlic: Brings aromatic depth and savory flavor.
- Great Northern Beans: Provides protein and a creamy texture.
- Diced tomatoes: Adds acidity and freshness.
- Sweet corn: Adds a pop of sweetness and texture.
- Chicken broth: Creates the flavorful base of the soup.
- Chicken breasts: Adds protein and heartiness.
- Heavy cream: Makes the soup rich and creamy.
- Parmesan cheese: Adds a salty, nutty flavor.
Let’s Cook
First things first, grab a large pot and melt one tablespoon of butter over medium-high heat. Sear those chicken breasts until they’re golden brown on both sides, which should take about 5-6 minutes per side. Once they’re cooked through, take them out of the pot and chop them into bite-sized pieces. Set the chicken aside for now.
Sautéing the Veggies
Without cleaning the pot (because who likes extra dishes?), add the remaining butter. Toss in the onions and sauté until they’re tender and starting to brown, about 5-8 minutes. Next, add the jalapenos, bell pepper, garlic, beans, diced tomatoes, and corn. Keep the party going by sautéing for another 5-10 minutes until everything is nicely mixed and fragrant.
Making the Soup Base
Now, stir in the chicken broth and the chopped spinach. Bring the soup to a rolling boil, stirring occasionally. You’ll want to keep it boiling until the spinach has broken up and is warmed through.
Bringing It All Together
Reduce the heat to a low simmer. Stir in the heavy cream and Parmesan cheese, letting everything get nice and creamy. Return the chopped chicken to the pot and let it simmer for another 5 minutes until the chicken is heated through.
Tips for the Perfect Cheesy Tortellini Soup
- Searing the Chicken: Make sure to get a good sear on the chicken for maximum flavor. Don’t rush this step; a nice golden-brown color is key.
- Adjusting Spice Levels: If you’re not a fan of too much heat, reduce the amount of jalapeno, or remove it altogether. If you love spice, consider leaving in some seeds or adding an extra jalapeno.
- Creaminess Level: For an extra creamy soup, you can add a bit more heavy cream. If you prefer it lighter, reduce the cream by half or substitute with milk.
- Vegetable Variations: Feel free to add other veggies you love or need to use up, like zucchini or mushrooms. This soup is very versatile.
- Storing Leftovers: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it gets too thick.
There’s nothing like a warm, hearty soup to brighten up those chilly evenings. This cheesy tortellini soup is not just comforting but also packed with flavor from the jalapenos, bell peppers, and tender chicken. Plus, it’s incredibly easy to whip up, making it perfect for busy weeknights. Whether you use pre-packed tortellini or decide to make your own, this soup is sure to satisfy. Enjoy a bowl with a sprinkle of Parmesan on top, and let the coziness begin!
Cheesy Tortellini Soup
Ingredients
- 16 oz mixed cheese tortellini
- 1 sweet onion sliced thin
- 2 jalapenos seeds removed & sliced
- 1 orange bell pepper chopped
- 9 oz chopped spinach thawed from frozen
- 2 tablespoons butter
- 2 tablespoons garlic minced
- 16 oz (1 can) Great Northern Beans (white beans) drained
- 14 oz diced tomatoes
- ½ cup sweet corn
- 3 cups chicken broth
- 3 chicken breasts cooked & roughly chopped
- ¼ cup heavy cream
- ¼ cup Parmesan cheese grated
Instructions
- In a large pot over medium-high heat, melt one tablespoon of butter. Sear the chicken breasts on both sides until cooked through – about 5-6 minutes per side. When cooked, remove the chicken from the pot and chop it into bite-sized pieces.
- Without cleaning the pot, add the remaining butter and then toss in the onions. Sauté until tender, about 5-8 minutes, then add the jalapenos, bell pepper, garlic, beans, diced tomatoes, and corn. Sauté for another 5-10 minutes.
- Stir in the chicken broth and spinach. Bring the soup to a rolling boil, stirring occasionally until the spinach has broken up and warmed through.
- Reduce the heat to a low simmer and stir in the heavy cream and Parmesan cheese. Return the cooked chicken to the pot and simmer for another 5 minutes, until the chicken is heated through. Serve with a sprinkling of Parmesan cheese and enjoy!
