The Starving Chef Recipe: Easy Tortellini Soup

By Felicia Vargo, The Starving Chef

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.

Easy Tortellini Soup

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 4 servings

Ingredients

1 lb. mixed cheese tortellini
1 sweet onion, sliced thin
2 jalapenos, seeded and sliced
1 orange bell pepper
9 oz. frozen chopped spinach
2 T butter
1-2 T garlic, minced
16 oz. Great Northern Beans, drained
14 oz. diced tomato
½ C sweet corn
3 C chicken broth
2-3 chicken breasts, cooked and chopped
¼ C heavy cream
¼ C Parmesan cheese

Here’s How

1. In a large pot over medium-high heat, melt one tablespoon of butter. Sear the chicken breasts on both sides until cooked through—about five to six minutes per side. When cooked, remove the chicken from the pot and chop the chicken into bite size pieces.
2. Without cleaning the pot, add the remaining butter and then toss in the onions. Sauté until tender, about five to eight minutes, then add the jalapeno, bell pepper, garlic, beans, diced tomato and corn. Sauté for another five to 10 minutes.
3. Stir in the chicken broth and frozen spinach. Bring the soup to a rolling boil, stirring occasionally until the spinach has broken up and warmed through.
4. Reduce the heat to a low simmer and stir in the heavy cream and Parmesan cheese. Return the cooked chicken and cheese tortellini to the pot and simmer for another five minutes, until the chicken is heated through. Serve with a sprinkling of Parmesan cheese and enjoy!

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