Creamy Tuscan Tortellini Soup
Creamy Tuscan Tortellini Soup
Share Recipe Favourite Download PDF [cd_bring_button]Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 leek sliced
- 3 cloves garlic chopped
- 2 celery sticks chopped
- 400 g canned crushed tomatoes
- 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 baby spinach
- cracked black pepper
- dried chilli flakes optional
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. Remove the chicken 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. Sprinkle with pepper and dried chilli flakes and serve.
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