CREAMY TUSCAN TORTELLINI SOUP

Serves 6

Cooking time: 45 minutes 

Ingredients:

• 1 leek, sliced

• 3 garlic cloves, chopped

• 2 celery, chopped 

• 2 tablespoons extra virgin olive oil

• 1 tablespoon butter

• 400g canned crushed tomatoes 

• 4x skinless chicken thighs

• 1 parmesan rind

• 4 cups chicken stock or veggie stock

• 325g (approx) tortellini - any preferred flavour 

• 1 cup thickened cream

• 4x skinless chicken thighs 

• 3 cups spinach

Method:

1. In a large pot, heat 2 tablespoons of extra virgin 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.

2. Pour in the canned crushed tomatoes and chicken stock. Stir to combine.

3. Add the skinless chicken thighs to the pot, along with the parmesan rind.

4. 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.

5. Once the chicken is cooked, remove it from the pot and shred it up.

6. Add the tortellini to the pot and let it cook according to package instructions (don’t overcook because it will fall apart).

7. 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. 

Serve with parmesan, basil and red pepper flakes.