Description
This Creamy Tuscan Garlic Tortellini Soup combines tender shredded chicken, cheesy tortellini, and fresh spinach in a rich, garlicky tomato and cream broth for a comforting and flavorful meal that’s perfect for any day of the year.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 2 tablespoons unsalted butter
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 10 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
Instructions
- Sauté Aromatics: Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add the diced white onion and cook until it becomes translucent and tender, about 5 minutes. Then add minced garlic and cook for 30 seconds until fragrant, stirring frequently to avoid burning.
- Add Liquids and Seasonings: Pour in 2 cups of chicken broth, the entire can of diced tomatoes, and the drained and rinsed white beans. Stir in 1 cup heavy cream, ½ cup grated Parmesan cheese, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Stir everything together and bring the mixture to a gentle simmer.
- Add Chicken, Tortellini, and Spinach: Stir in 2 cups of cooked shredded chicken, 10 ounces of refrigerated cheese tortellini, and 2 cups fresh spinach. Allow the soup to simmer for 10 minutes so the tortellini cooks through and the soup thickens slightly.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm and enjoy this creamy, comforting Tuscan garlic tortellini soup.
Notes
- Use freshly shredded rotisserie chicken or leftover cooked chicken for convenience.
- You can substitute fresh tortellini, but cooking times may vary slightly.
- For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich.
- Italian seasoning can be replaced with a mixture of basil, oregano, and thyme if preferred.
- For a dairy-free version, omit Parmesan cheese and use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
