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!







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