Creamy Tuscan Tortellini Soup
Creamy Tuscan Tortellini Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 leek sliced
- 3 cloves garlic chopped
- 2 celery stalks chopped
- 400 g canned tomatoes crushed
- 4 cups chicken stock or veggie stock
- 4 chicken thighs skinless
- 1 parmesan rind
- 325 g tortellini any flavour
- 1 cup thickened cream
- 3 cups spinach
- black pepper
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the leek, garlic and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Pour in the crushed tomatoes and chicken stock. Stir to combine.
- Add the chicken thighs to the pot, along with the parmesan rind.
- Bring the soup to a boil, then turn down to a gentle simmer and let it cook for about 20–25 minutes, or until the chicken is cooked through.
- Once the chicken is cooked, remove it from the pot and shred it up.
- Add the tortellini to the pot and let it cook according to packet instructions (don’t overcook because it will fall apart).
- Before the tortellini is cooked, stir in the thickened cream, shredded chicken and spinach, allowing the spinach to wilt into the soup. Season with pepper and serve.
Nutrition
Calories: 620kcalCarbohydrates: 38gProtein: 27gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 149mgSodium: 661mgPotassium: 701mgFiber: 4gSugar: 9gVitamin A: 2562IUVitamin C: 13mgCalcium: 166mgIron: 4mg
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