A hearty Italian soup that is perfect for sunny days! Warm weather is perfect for easy and quick dinners. We want to spend our time enjoying the sunshine, not sweating away in the kitchen. My creamy tortellini soup is so simple to make using just five ingredients, and there is no chopping or prep necessary. You simply add everything to the pot, heat it up, and you have a hearty and flavorful meal. The tomatoes and cream cheese combine into a delicious and creamy broth, and the tortellini make this a satisfying main dish soup. Add some leftover cooked chicken, and it’s even heartier. Serve with some crusty bread or a salad, and you have a quick and flavorful meal that will give you more time to enjoy the sunshine.
Belle’s Creamy Tortellini Soup
1 (19-ounce) bag frozen cheese tortellini
1 (9-ounce) bag fresh baby spinach
2 (14.5-ounce) cans Italian-style diced tomatoes
4 cups chicken broth
8 ounces of cream cheese
2 cups cooked, chopped chicken (optional)
Combine the tomatoes and chicken broth in a large pot and set to medium-high heat. When it begins to boil, add the tortellini and bring it back to a boil. Boil for three minutes. Turn the heat to simmer and stir in the cream cheese until melted and the mixture is creamy and smooth. Add the chicken, if using, and cook for a minute or two. Add the spinach and cover the pot. Cook until the spinach is wilted and everything is hot.
