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:
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!
Comments
Post a Comment