Comfort food at its healthy best. Chicken, vegetables, and tortellini in a soul-soothing soup. One pot clean-up and ready in about 30 minutes.
If you feel like you have a food hangover after the holidays (like I do), this soup is the perfect cure. A flavorful broth loaded with lots of healthy veggies and a hit of pasta goodness.
Warm, comforting, and healthy with lots of (mostly) fresh ingredients. This soup has the winter comfort food trifecta. And bonus; it’s super quick and easy to throw together.
Since this soup already has chicken in it, I’m using cheese tortellini. But if you like meat tortellini better, by all means use what you like.
I’m using my Lodge Enameled Cast Iron Dutch Oven for this soup. I love the nice, brown bits I get on the bottom of the pot and it cooks evenly. And if I ever want to use in the oven to braise or roast, I can. Plus it’s a pretty red. Just sayin’…
Start by cutting the chicken into small, bite sized pieces. Sprinkle with salt, pepper, and thyme.
Sauté in some olive oil until it’s cooked through. Remove it from the pot and set it aside.
Add the veggies and garlic.
Cook for a few minutes until the onions are translucent and the other veggies have softened a bit.
Return the chicken to the pot and pour in the chicken stock. Bring it all to a boil and add the spinach and tortellini.
Reduce the heat and simmer the soup until the tortellini is cooked through. Taste for salt and pepper and add more if you like.
I love this soup with my Apple Ale Beer Bread. It’s slightly sweet, a little bit tangy, and it only has 3 ingredients. Warm bread fresh from the oven and homemade soup are just made for each other.