Taste of Tuscany Tortellini Soup

Soup Season is here!  There’s nothing more comforting on a cold winter night than a big pot of delicious, satisfying soup.  This recipe is no exception. If you’re looking for comfort food fast, this Tuscan Tortellini Soup is for you.  Ready in only 30 minutes! 

Simply add your favorite tortellini to this chicken broth based soup with diced tomatoes, onion, chicken, white beans, heavy cream & spinach, and dinner is ready in a flash!  To keep this recipe quick and easy, I use shredded rotisserie chicken, and refrigerated tortellini from my local grocery.

This recipe makes 6 servings, but can easily be doubled to serve a larger family or for casual entertaining. Soup is the original one-pot meal. Throw the ingredients in, let it cook, and enjoy!

If there are any leftovers, store the soup in the refrigerator in an air-tight container for up to 3 days.   You can reheat the soup in a saucepan on the stovetop over medium-low heat until warmed through; or use the microwave.  So delicious served with crusty bread!

Tuscan Tortellini Soup

Recipe by Kathy DickenCourse: Chicken, Soup/StewCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

20

minutes

Simply add your favorite tortellini to this chicken broth based soup with diced tomatoes, onion, chicken, white beans, heavy cream and spinach, and dinner is ready in a flash!

Ingredients

• 2 tbsp unsalted butter

• 1 small onion – diced

• 3 cloves garlic – minced

• 4 cups chicken broth

• 28 oz. can diced tomatoes

• 1 (15 oz.) can white beans – drained and rinsed (cannellini or chickpeas)

• 1 cup heavy cream

• 1/4 cup grated parmesan cheese

• 1 tbsp Italian seasoning

• 1 tsp salt

• 1/4 tsp fresh ground pepper

• 2 cups cooked, shredded chicken (from a rotisserie chicken or 2 (12.5 oz.) cans of chicken)

• 9 oz. package of refrigerated tortellini

• 4 cups fresh spinach

Directions

• Melt butter in a large pot over Medium heat. Add diced onion and garlic; sauté 3-4 minutes, until onion is tender.
• Add chicken broth, diced tomatoes, beans, heavy cream, parmesan cheese, Italian seasoning, salt and pepper. Stir and bring to a simmer.
• After soup reaches a simmer, add chicken, tortellini and fresh spinach. (Note -At first, 4 cups of spinach will look like way too much! But, after stirring for 2-3 minutes, the greens will start to wilt and significantly reduce in volume.)
• Let simmer for 10 minutes to thicken and for the tortellini to cook.