A Pot Full of Sunshine
This soup feels like a warm hug from the inside. It is my go-to on chilly days. The colors just make you happy. It is like sunshine in a bowl.
I love how the red tomatoes and green spinach swirl together. It reminds me of a beautiful painting. Doesn’t that smell amazing? What is your favorite cozy meal for a rainy day?
The Little Secret in the Pot
Let me tell you a little secret. The best flavor is stuck to the bottom of the pot. After you cook the chicken, you see those little brown bits. Do not scrub them away.
When you add the broth, you scrape all that goodness up. It makes the soup taste rich and deep. This matters because it builds flavor from the very start. It is the soul of the soup.
A Funny Little Dance
I always laugh when I add the spinach. You put in this big mountain of green leaves. It looks like it will never fit. Then, in just one minute, it wilts down into almost nothing.
It’s like a funny little magic trick in your pot. My grandson calls it the “shrinking leaves.” Do you have a funny kitchen moment like that?
Why We Cook From the Heart
This soup is more than just food. It is about taking care of people. Sharing a warm bowl says, “I am glad you are here.” That is a powerful thing to say without words.
This matters because a shared meal feeds more than our bodies. It feeds our hearts, too. Cooking for others is a simple act of love.
A Fun Fact About Pasta
Let’s talk about the tortellini. Those little stuffed pasta rings are so fun to eat. Fun fact: In Italy, some stories say tortellini are shaped like a turtle’s shell. Others say they look like a person’s belly button!
I like the belly button story. It makes me smile. Which story do you like better, the turtle or the belly button?
Making It Your Own
The best part of cooking is making a recipe your own. Maybe you want to add more garlic. Or perhaps you skip the red pepper flakes. It is your kitchen, your rules.
I sometimes add a little extra Parmesan because I just love it. What is one ingredient you always like to add a little more of?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| boneless skinless chicken breasts | 1 pound | cut into ½-inch cubes |
| Italian seasoning | ½ teaspoon | |
| kosher salt | ½ teaspoon | |
| black pepper | ¼ teaspoon | |
| extra virgin olive oil | 1 tablespoon | |
| unsalted butter | 1 tablespoon + 2 tablespoons | divided use |
| garlic | 1 tablespoon | minced |
| chicken broth | 4 cups (32 ounces) | |
| heavy whipping cream | 1 cup (238 g) | |
| Parmesan cheese | ¾ cup (75 g) | grated, plus more for garnish |
| sun-dried tomatoes | ½ cup (about 8 whole) | soaked in warm water until softened, finely chopped |
| red pepper flakes | ½ teaspoon | |
| refrigerated cheese tortellini | 1 package (9 ounces) | |
| fresh spinach | 2 cups (60 g) |
My Cozy Tuscan Chicken Tortellini Soup
This soup feels like a big, warm hug from my kitchen. I first had something like it on a chilly trip. I came home and made my own version right away. The smell of garlic and herbs fills the whole house. Doesn’t that smell amazing? It is pure comfort in a bowl. Let’s make some together.
Ingredients
- 1 lb chicken breast, cubed
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes
- 1/4 tsp red pepper flakes
- 9 oz cheese tortellini
- 2 cups fresh spinach
Instructions
Step 1: Let’s get our chicken ready. Put the cubed chicken in a bowl. Sprinkle on the Italian seasoning, salt, and pepper. Toss it all together with your hands. I love how the spices make the chicken look so pretty. This makes every bite full of flavor later on.
Step 2: Time to cook that chicken. Heat the oil and butter in your big pot. When the butter is foamy, add the chicken. Cook it until it’s golden brown on all sides. (A hard-learned tip: don’t crowd the pan, or it will steam instead of brown!). Take the chicken out and let it rest on a plate.
Step 3: Now for the magic part. Melt more butter in that same pot. Add the garlic and cook for just one minute. You will smell something wonderful. Pour in the chicken broth and scrape the bottom. Those little brown bits are flavor gold, I tell you.
Step 4: Let’s make it creamy. Stir in the heavy cream. Then, slowly whisk in the grated Parmesan cheese. Keep whisking until it’s all smooth. I still laugh at the time I added the cheese too fast. We ended up with a stringy mess! Slow and steady wins the race.
Step 5: Bring the whole family together. Add the sun-dried tomatoes, red pepper flakes, tortellini, and spinach. Finally, put your cooked chicken back in. Let it all simmer for a few minutes. The tortellini will get soft and the spinach will wilt. What’s your favorite type of pasta in soup? Share below!
Cook Time: 25–30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Soup
Three Fun Twists to Try
This soup is like a favorite story. You can tell it a little differently each time. Here are some of my favorite ways to change it up. Each one makes a whole new delicious meal.
Veggie Lover’s Dream: Skip the chicken. Use a can of white beans instead. They make the soup so hearty and filling. You won’t miss the meat at all, I promise.
Extra Spicy Kick: Love a little heat? Add a whole teaspoon of red pepper flakes. You could even add some sliced spicy sausage with the chicken. It will warm you right up.
Spring Garden Version: For a lighter feel, use fresh peas and asparagus. Swap the tortellini for little pasta bows. It tastes like a sunny day in a bowl. Which one would you try first? Comment below!
How to Serve Your Masterpiece
Now, a good soup deserves a good setting. I love serving this in my big, rustic bowls. It just feels right. A little extra grated Parmesan on top is a must. It makes everyone feel special.
For sides, a simple green salad is perfect. Some crusty, warm bread is even better. You need it for dipping into that creamy broth. Trust me on this. For a drink, a glass of crisp white wine is lovely. For the kids, a fizzy Italian lemon soda is just the thing. Which would you choose tonight?
Keeping Your Cozy Soup Perfect
Let’s talk about keeping this soup delicious for later. It stores beautifully in the fridge for three days. Just let it cool completely first. I keep mine in a big glass bowl with a lid.
You can freeze it for a busy night. But leave out the spinach and cream. They do not like the freezer. Add them fresh when you reheat.
I once froze a creamy soup with spinach. It was a sad, watery mess when it thawed. We learn from our kitchen mistakes. Batch cooking this soup saves your future self time. It means a warm meal is always close by.
Have you ever tried storing it this way? Share below!
Simple Fixes for a Happy Soup
Is your soup too thick? Just add a splash more broth. Stir it in slowly until it looks right. This happens to everyone.
Worried about the cream curdling? Keep the heat low when you add it. Do not let the soup boil after. I remember when my first cream sauce broke. I was so disappointed.
Getting the flavor right matters. It builds your cooking confidence. If the soup tastes bland, add a pinch more salt. Taste as you go. This makes all the flavors sing together.
Which of these problems have you run into before?
Your Soup Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free tortellini from the store.
Q: Can I make it ahead of time? A: You can cook the chicken and chop the veggies a day early.
Q: What if I do not have sun-dried tomatoes? A: A small can of diced tomatoes works just fine. *Fun fact: Sun-dried tomatoes are just regular tomatoes that lost their water in the sun!*
Q: Can I double the recipe? A: Of course! Use your biggest pot for a crowd.
Q: Is the red pepper flake necessary? A: No, it is just for a little warmth. Skip it if you like.
Which tip will you try first?
Until Next Time, My Friend
I hope this soup brings warmth to your kitchen. It is one of my favorites to share. Cooking for others is a act of love.
I would love to see your creation. Your table is a special place. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Elowen Thorn.
Tuscan Chicken Tortellini Soup Recipe
Description
A creamy and comforting soup featuring seasoned chicken, cheese tortellini, and spinach in a rich Parmesan broth with sun-dried tomatoes.
Ingredients
Instructions
- In a medium bowl, combine the chicken, Italian seasoning, kosher salt, and black pepper. Toss until the chicken is evenly coated.
- In a large Dutch oven over medium heat, add the olive oil and 1 tablespoon of butter. Once the butter is melted and hot, add the seasoned chicken. Cook for 7-8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent with foil to keep warm.
- In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add the garlic and cook for 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Stir in the heavy cream. Gradually whisk in the Parmesan cheese until the soup is smooth and creamy.
- Add the sun-dried tomatoes, red pepper flakes, tortellini, spinach, and cooked chicken. Simmer for 3-4 minutes, or until the tortellini are tender.
- Serve warm with extra parmesan cheese.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream. Ensure the sun-dried tomatoes are softened before adding to the soup.