Tuscan Chicken & Cheese Tortellini Soup with Heavy Cream and Parmigiano-Reggiano!

The weather is changing quickly. The air is getting colder. The days are shorter. This change makes me crave SOUP. For this post, I chose a creamy, decadent, and filling Tortellini Soup. Remember, read the recipe first. Prep (chop) any ingredients that need it. I promise you it will cut down on prep time and overall kitchen confusion!  I am hungry so let's get going! 

What you'll need:

• 1 tbsp extra-virgin olive oil
• 1 tbsp butter
• 1 medium yellow onion CHOPPED
• 4-5 cloves garlic MINCED
• 28 oz can of crushed tomatoes
• 1 cooked rotisserie chicken, shredded
• 4 c. low-sodium chicken broth
• 1 c. heavy cream
• 1 tsp crushed red pepper flakes
• Salt
• Pepper
• 1 tbsp Italian seasoning
• 2 - 9 oz packages frozen or refrigerated cheese tortellini
• 15 oz can white beans, drained & rinsed
• 10 oz baby spinich
• Freshly grated Parmigiano-Reggiano, for garnish

What you'll do:

• In a large pot over medium heat, heat the olive oil.
• Add onion and cook until tender, about 6 minutes. 
• Add shredded chicken and cook to warm through.
• Stir in garlic, crushed tomatoes, chicken broth, red pepper flake, italian seasoning, salt, pepper, and heavy cream.
• Bring to a rolling simmer - and then throw in the thawed/refrigerated tortellini.
• Simmer another 15-20 minutes.
• Stir in white beans and spinach, and cook stirring constantly 1-2 minutes, or until the spinach is wilted.
• Serve in deep bowls and garnish with fresh grated Parmigiano-Reggiano!