IIFYM Recipe- Creamy Chicken Tortellini Soup
IIFYM Recipe- Creamy Chicken Tortellini Soup
Total Time- 40 minutes
Today we have a light and creamy chicken tortellini soup. This blend of chicken, vegetables, spice, cheese, and tortellini in a creamy broth will leave you with 6 total servings for the week for you to add to your meal prep. I hope you enjoy!
Ingredients
- 1 TBSP extra virgin olive oil
- 1 large sweet onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups sliced carrots
- 4 garlic cloves, minced
- 1.25 lb boneless/ skinless chicken breast
- 9 cups of chicken broth
- 8.8 oz package three cheese tortillini
- 1/4-1/3 cup heavy cream
- 2 TBSP frozen spinach (1/2 cup fresh baby spinach)
- 2 TBSP chopped parsley
- 1.5 teaspoons dried thyme leaves
- .5 teaspoon crushed red pepper
- salt and pepper to taste
Directions
- Place a large sauce pot over medium heat. Add in the olive oil and chopped onions. Saute for 3 minutes to soften then add in the bell pepper, carrots and garlic. Saute another 3 minutes
- Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, 1/4 teaspoon black pepper to pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes until the chicken is cooked through. Remove the chick and place on a cutting board.
- Turn the heat back to medium. With the broth still simmering, stir in the tortellini. Stir well then chop the chicken and place in the soup
- Once the tortellini is cooked through, turn off the heat. Stir in the heavy cream, spinach, and parsley. Add in salt and pepper to taste
Macro Breakdown
Total servings: 6
Calories per serving: 437
Protein: 41.7 grams
Fat: 16.2 grams
Carbs: 29.7 grams
Recipe Credit- www.aspicyperspective.com
