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!


  • 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


  1. 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
  2. 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.
  3. 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
  4. 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