Marry Me Chicken Tortellini Soup
Ingredients:
1 lb boneless chicken breast, cubed into bite-sized pieces
1 tbsp olive oil
1 small onion, diced
1 large carrot (or 2 small), peeled and diced
½ cup sun dried tomatoes in oil, drained chopped *reserve 2 tbsp of the oil for marinating the chicken
2 tbsp tomato paste
6 cups chicken broth
6 oz dry cheese tortellini (I used half a bag of the 12oz Barilla brand)
1 cup heavy cream
1 ½-2 cups fresh spinach, chopped
1 tsp Italian seasoning; divided
¼ tsp crushed red pepper (optional for heat)
Salt & pepper to taste
Grated Parmesan, for serving
Directions:
1. Marinate the chicken for at least 15 minutes in 2 tbsp of oil from the sun-dried tomato jar, ½ tsp each of Italian seasoning, salt, and pepper.
2. Heat a drizzle of olive oil in a pot over medium heat. Add the chicken and cook for 4-5 minutes until lightly browned. Remove and set aside. *It will finish cooking with the soup.
3. Add the onion and carrot to the same pot. Cook for 4-5 minutes until softened. Add the garlic and cook for 30 seconds, until fragrant.
4. Stir in the tomato paste and sun-dried tomatoes. Cook for 1-2 minutes to release flavor.
5. Pour in the chicken broth, Italian seasoning, and red pepper flakes. Bring to a gentle boil.
6. Add the chicken back to the pot and simmer for 5-7 minutes, until cooked through.
7. Add the dry tortellini and cook for 10-12 minutes, stirring occasionally, until tender.
8. Turn the heat down to low-medium. Stir in the heavy cream and cook for 2-3 minutes (do not boil).
9. Stir in the spinach and cook for 1-2 minutes, until wilted.
Ladle into a bowl and top with freshly grated Parmesan cheese.
Enjoy!
Today we’re making Mary Me chicken tortillini soup. It’s creamy, comforting, and full of flavor. This one is definitely a keeper. The recipe is in the description box. So, let’s get started. Marinate the chicken for at least 15 minutes in 2 tablespoon of the sundried tomato oil plus half a teaspoon each of Italian seasoning, salt, and pepper. [Music] Heat a drizzle of olive oil in your pot over medium heat and cook the chicken for 4 to 5 minutes until it is slightly browned. We are not fully cooking it at this point. It will finish cooking in the soup. Remove and then set aside. [Music] Add the onion and carrot and cook for four to 5 minutes until softened. Add the garlic and cook for about 30 seconds. Mix in the tomato paste and sundried tomatoes and cook for 1 to 2 minutes to release flavor. Pour in the chicken broth and add the Italian seasoning and red pepper flakes. Bring it to a gentle boil. Return the chicken back to the pot and simmer for 5 to 7 minutes or until it is cooked through. [Music] Add the dry tortillini and cook for 10 to 12 minutes, stirring occasionally until tender. [Music] Turn the heat down to low medium and stir in the heavy cream. Cook for 2 to 3 minutes, but do not allow it to boil. [Music] Stir in the spinach and let it cook for 1 to two minutes or until it has wilted. Be sure to give it a taste and add salt and pepper if needed. Ladle the soup into bowls and top with freshly grated parmesan. [Music] And that’s my marry me chicken torillini soup. Perfect for a comforting night in. I hope you love it as much as my family does. Thank you so much for watching. I hope you will like and subscribe and come back for more easy and delicious recipes. [Music]
Dining and Cooking