Directions 10 steps | 40 Minutes
Measure and prep all ingredients.
In a large Dutch oven over medium heat, heat the olive oil. Stir in the yellow onion, bell pepper and carrot. Cook until softened, about 5 minutes.
Add the garlic cloves, Italian seasoning and crushed red pepper. Stir until fragrant, less than 1 minute.
Add the chicken breast and vegetable broth to the pot and bring the mixture to a boil over high heat.
Once the soup reaches a boil, lower the heat and simmer for about 15-20 minutes, until the chicken is cooked through.
Remove the chicken from the pot and let cool slightly before shredding it into pieces.
While the chicken is cooling, add the tortellini to the pot and cook according to the package’s directions.
One minute before the tortellini is cooked, stir in the spinach and the shredded chicken.
Cook until the tortellini are cooked through. Stir in the heavy cream. Season with salt and pepper to taste.
Garnish the chicken tortellini soup with Parmesan cheese and parsley before serving. Enjoy!