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Chicken Florentine Tortellini Soup with Spinach

Chicken Florentine tortellini soup with spinach is a creamy one-pot dinner made in a 6-quart Dutch oven. Tender chicken, cheese tortellini, and wilted baby spinach make every bowl hearty and comforting.
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Prep Time 15 minutes
Cook Time 32 minutes
Resting time 5 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 package (20 oz) cheese tortellini refrigerated
  • 1 cup heavy cream
  • 1 package (5 oz) baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook, stirring occasionally, for 5-7 minutes, until softened.
  3. Stir in the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds.
  4. Sprinkle in the flour and cook, stirring, for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the chicken breasts.
  7. Bring to a gentle boil, reduce the heat to low, cover, and simmer for 15-20 minutes, until the thickest part of the chicken reaches 165°F.
  8. Transfer the chicken to a plate and let it rest for 5 minutes.
  9. Bring the soup back to a gentle simmer.
  10. Add the tortellini and cook for 3-5 minutes, or according to the package directions, until tender.
  11. Shred the chicken and return it to the pot.
  12. Stir in the heavy cream and spinach and cook gently for 2-3 minutes, until the spinach wilts and the soup is hot.

Notes

For tender chicken, remove it as soon as the thickest part reaches 165°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and tortellini can change texture. For a lighter option, substitute half-and-half for the heavy cream.