Chicken Tortellini Soup Recipe

Servings: 6

Total Time: 45 minutes

Cookware:

• Enameled Cast Iron 5.7 Qt Dutch Oven

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 sweet onions, diced

• 2 red bell peppers, diced

• 1 cup sliced carrots

• 6 garlic cloves, minced

• 3 chicken breasts

• 6 cups chicken broth

• 18 ounces cheese tortellini

• ½ cup heavy cream

• ½ cup baby spinach

• 4 tablespoons chopped parsley

• 2 tablespoons dried thyme leaves

• 1 teaspoon crushed red pepper

• Salt and pepper to taste

Directions:

1. Add olive oil to your Larder & Vine Dutch oven over medium heat. Add onions and sauté for about 3 minutes. Add garlic, bell peppers, and carrots, then sauté for about 3 to 5 minutes.

2. Add raw chicken breasts, chicken broth, thyme, crushed red pepper, 1 teaspoon salt, add ½ teaspoon pepper to your Dutch oven. Bring to a boil, lower the heat, and let simmer for about 15 minutes or until the chicken is fully cooked.

3. Remove chicken and shred, then set aside. 

4. Increase the heat back to medium and add the tortellini and shredded chicken. Stir and continue to cook for about 12 to 15 minutes until the tortellini is cooked through. Remove from the heat and add heavy cream, spinach, and parsley. Season with salt and pepper, then serve and enjoy!