Ingredients
Scale
- 1 lb (450g) chicken breast, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 9 oz (250g) cheese tortellini
- 2 cups fresh spinach
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until no longer pink, about 5 minutes.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes.
- Pour in chicken broth and stir in thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add tortellini and cook for 7-9 minutes until tender.
- Stir in spinach and parsley until wilted.
- Serve hot.
Notes
- Use fresh tortellini for best texture.
- Adjust seasoning to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg