There's nothing more comforting than this creamy chicken tortellini soup. Filled with cheese tortellini, chicken, and plenty of vegetables, this creamy soup is ready in just 30 minutes and made in a single pot.
In a stock pot over medium heat, add 1 tablespoon butter. Add cubed chicken to pot. Brown on both sides, about 3 to 4 minutes. Remove from pan and set aside.
Add 2 tablespoons butter, onions, carrots, and celery to pan. Cook for 3 to 4 minutes, or until onions begin to turn translucent and vegetables begin to soften. (vegetables will continue to cook throughout next step). Add garlic and cook for 1 more minute.
Add flour to vegetables, stir to coat. Cook for 1 minute.
Add chicken broth, water, and tortellini. Stir to combine. Bring to a boil, then cover, reduce heat to low, and simmer for about 8 minutes, or until tortellini are cooked through.
Add half & half, spinach, and cooked chicken, stirring to incorporate. Cook for 1 additional minute on low heat.
Remove from heat, ladle into bowls, and top with parsley. Serve and enjoy.