Chicken noodle soup is good but replace the noodles with cheese-stuffed tortellini and chicken soup is suddenly much more exciting! I have one child who doesn’t eat soup (it’s a texture thing I’ve realized), but even she enjoys this one if I drain off most of the broth. It has a touch of creaminess but isn’t too indulgent and packed with good for you things like carrots and garlic and celery (and spinach if you choose to add some like I do). I also stir in a handful of freshly grated Parmesan, and serve extra for sprinkling on top.

Chicken Tortellini Soup

INGREDIENTS

1 Tbsp. olive oil
1 Tbsp. butter
1 small sweet onion, diced
2 large carrots, chopped
1/2 cup celery, chopped (I used 1/2 tsp. celery salt instead)
3 cloves garlic, minced
1/2 tsp. dried oregano
dash red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
2-3 cups cooked shredded chicken
5 cups low-sodium chicken broth
1 8-10 oz. package of your favorite tortellini
~1/2 cup frozen spinach (optional, 1-2 cups chopped if you used fresh)
1 cup whole milk or half and half
1 1/2 Tbsp. flour
freshly grated Parmesan cheese (optional)

DIRECTIONS

1. Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, red pepper, salt and pepper. Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two. Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and spinach (if using) and cook it for 5 minutes.
2. While the tortellini is cooking, fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.
3. Taste it and season more with salt and pepper to taste, if necessary. Sprinkle with freshly grated Parmesan and serve.

Serves 4.

Adapted from How Sweet Eats