Creamy Tuscan Tortellini Soup
Ingredients
The base
-
1
tablespoon
olive oil
-
½
cup
finely diced onion
-
1
cup
diced carrots
-
3
cloves
garlic
-
4
cups
chicken broth
-
1
28-ounce can
crushed tomatoes
-
1
teaspoon
dried basil
-
½
teaspoon
dried oregano
-
¼
teaspoon
dried thyme
-
1
teaspoon
salt
-
⅛
teaspoon
black pepper
The additions
-
10
ounces
cheese tortellini
-
1 ½
cups
milk
-
3
tablespoons
flour
-
1 to 2
cans (15-ounces each)
Great Northern or cannellini beans
-
2
cups
cooked diced or shredded chicken
-
2-3
cups
fresh spinach
-
to taste
freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat and sauté onions and carrots until tender.
- Add minced garlic and cook for about 30 seconds.
- Pour in chicken broth, crushed tomatoes, and spices, then bring to a simmer.
- Add tortellini and cook until tender, about 2-3 minutes.
- Whisk together flour and milk until smooth, then stir into the soup.
- Add beans, chicken, and spinach, simmering until heated through and slightly thickened.
- Serve hot, topped with Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
476
Total fat
14g
Total carbohydrates
58g
Total protein
31g
Sodium
1561mg
Cholesterol
76mg
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