Chicken Fire Roasted Tomato Tortellini Soup

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If you are looking for a hearty soup that is not only delicious but is super easy to make, then look no further. Chicken Fire Roasted Tomato Tortellini Soup fits the bill. The perfect comfort food. The kind of dish that warms you up and satisfies your hunger.

This Chicken Fire Roasted Tomato Tortellini Soup is a hearty soup that is full of great flavor. The combination of chicken broth, zesty tomatoes and heavy cream create a delicious broth that is filled with bits of chicken, tender tortellini and fresh spinach with every spoonfull.

Why You Will Love This Soup

  1. Easy To Make: I love a dish that is easy to make and delicious to eat. This soup comes together in a snap. Great for a weeknight when everyone is busy. I make this soup even easier by roasting my chicken ahead of time, this way I don’t have to take the time to cook it then wait for it to cool slightly so that it can be cut up. You can also buy a rotisserie chicken, which would make it even easier.
  2. Flavor: This soup has great flavor. The fire roasted tomatoes combined with the chicken broth and heavy cream creates a silky broth that coats each tortellini noodle and piece of chicken so that each spoonful is loaded with flavor.
  3. Filling: This is a hearty soup. After a bowl you will be totally satisfied.

Chicken Fire Roasted Tomatoes Tortellini Soup

Ingredients:

  • 2 Tablespoons good olive oil
  • 1 Onion, diced
  • 4 Garlic cloves, minced
  • 14 oz. Can fire roasted tomatoes
  • 1 Tablespoon tomato paste
  • 1 1/2 To 2 Cups roasted chicken, chopped
  • 4 To 5 Cups of chicken broth
  • 1/2 Cup heavy cream
  • 3 Cups chopped fresh spinach
  • 1 Package cheese tortellini
  • Salt & pepper to taste
  • Parmesan cheese

Instructions:

  1. Heat olive oil in a large dutch oven over medium heat. Add the diced onions and sauté until translucent, about 10 minutes. Add the garlic and a pinch of salt and pepper. Cook an additional 2 to 3 minutes stirring often.
  2. Stir in the tomato paste and cook for another 2 to 3 minutes or until fragrant. Pour in the fire roasted tomatoes, diced chicken, parmesan cheese and broth. Bring mixture to a light boil. Reduce heat to medium low. Cover and simmer for 15 minutes.
  3. Pour in the heavy cream and the tortellini and cook for 5 to 8 minutes until the tortellini is tender and cooked through. Add the chopped spinach and cook until wilted then serve immediately with some extra Parmesan cheese and some crusty bread.
  4. Enjoy.

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