Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 4 cups chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups cooked chicken breast, diced or shredded
- 4 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onions until soft (4-5 minutes), then add minced garlic and cook for 1 minute.
- Stir in chopped sun-dried tomatoes and cook for 2 minutes. Add chicken broth and bring to a gentle simmer. Season with Italian seasoning, salt, and pepper.
- Add cheese tortellini to the pot and cook according to package instructions (3-5 minutes). Stir in cooked chicken and fresh spinach; cook until spinach wilts (2-3 minutes).
- Reduce heat to low, gradually stir in heavy cream, and mix in grated Parmesan until melted. Adjust seasoning as needed.
- Serve hot, garnished with extra Parmesan and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg