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This creamy tomato tortellini soup is rich, creamy, and an all-in-one meal that comes together in just 40 minutes. Perfectly plump (and store-bought) tortellini swim around in a deeply rich tomato soup that’s made with an entire can of tomato paste and a generous amount of Parmesan and cream. Large chunks of ground chicken, seasoned with Italian seasoning, are also present and soak up the rich soup base. If you love Marry Me Chicken, then this soup is a must-try.
Chicken Soup Meets Tomato Soup
My favorite soups are Chicken Noodle Soup and a good Tomato Soup, so naturally I wanted to combine the qualities of both into one.
But putting them together? I wasn’t sure how I was going to do that. But then I thought, Marry Me Chicken is basically chicken served with a tomato cream sauce (albeit a sun dried tomato sauce) and I thought there you have it, proven flavors that lend themselves nicely to soup.
So this soup is Marry Me adjacent with one glaringly obvious ingredient that’s been left out: sun dried tomatoes. Frankly, I can’t find any instance where sun dried tomatoes add anything to a recipe. It’s the only ingredient I can’t stand.
SO, they aren’t here, and to bring that rich, deep tomato flavor I use tomato paste, and a lot of it. It might feel odd to add so much, but trust me here, and make sure you let the raw tomato paste cook for two minutes (as specified in the recipe) which will cook out the raw flavor.
I’m also going all in on indulgence, so heavy cream and Parmesan round out the soup base to create an easy soup that’s as cozy as they come.
Let’s Walk Through Making It
- Brown the ground chicken.
- Start cooking the carrots and onion in the drippings.
- Add the garlic, Italian seasoning, and tomato paste and cook for a few minutes.
- Stir in the chicken broth and bring to a boil. Add the tortellini and cook according to the package directions.
- Finish the soup by stirring in spinach, the cooked chicken, cream, and Parmesan.
Creamy Tomato Tortellini Soup with Chicken
Description
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Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken (93% lean)
- Kosher salt
- 1 tablespoon dried Italian seasoning, divided
- 1 small yellow onion, diced (1¼ cups)
- 2 large carrots, diced (1 cup)
- 1 tablespoon minced fresh garlic
- 1 (6-ounce) can tomato paste (⅔ cup)
- 5 cups low-sodium chicken broth
- 1 (10-ounce) package refrigerated or frozen tortellini
- 1 (6-ounce) bag spinach (4 packed cups)
- 1 cup heavy cream
- 1 cup (4 ounces) grated fresh Parmesan cheese
- Fresh basil, for garnish
Instructions
- Heat 2 tablespoons oil in a large Dutch oven over medium. Add chicken, 1 teaspoon salt, and 1½ teaspoons Italian seasoning. Cook, breaking up with a wooden spoon, until cooked through and starting to brown, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl; reserve drippings in pot.
- Add 1 diced onion and 2 diced carrots, season with ½ teaspoon salt, and cook until softened and starting to brown, about 10 minutes. Add 1 tablespoon minced garlic and cook 1 minute. Add 1 can tomato paste and remaining 1½ teaspoons Italian seasoning and cook 2 minutes.
- Gradually add 5 cups broth, stirring after each addition to incorporate. Bring to a simmer then add in 10 ounces tortellini and cook, according to package instructions, until tender.
- Stir in 6 ounces spinach, 1 cup cream, and 1 cup Parmesan. Season to taste with salt and pepper then serve with fresh basil.
