Creamy Tuscan Tortellini Soup
Cheese tortellini, shredded chicken, white beans and spinach simmered in a creamy tomato and Parmesan broth, ready in 25 minutes. Serves 8.
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Ingredients
- 2 tablespoons unsalted butter
- 1 small white onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 28 ounces diced tomatoes 1 can
- 15 ounces white beans 1 can, drained and rinsed
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken shredded
- 10 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until translucent and tender. Add the garlic and cook for 30 seconds, until fragrant.
- Add the chicken broth, diced tomatoes, white beans, heavy cream, Parmesan, Italian seasoning, salt and pepper. Slowly heat the soup to a simmer.
- Stir in the shredded chicken, tortellini and spinach and simmer for 10 minutes, until the tortellini are tender and the soup is hot, 165°F. Taste and adjust the salt and pepper.
Notes
To make ahead, leave the tortellini out and add them when reheating. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months; reheat to a rolling boil with extra broth.
Nutrition
Serving: 1servingCalories: 391kcalCarbohydrates: 30gProtein: 21.4gFat: 21gSodium: 993mgFiber: 4.6gSugar: 4.4g