Creamy Tuscan Chicken Tortellini (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, diced
03 -
6 cloves garlic, minced
04 -
1 tablespoon Italian seasoning
05 -
3 tablespoons flour
→ Soup Components
06 -
6 cups chicken stock
07 -
1 can (425g) white beans, drained and rinsed
08 -
1 package (285g) refrigerated cheese tortellini
09 -
2 cups shredded rotisserie chicken
10 -
1/2 cup chopped sun-dried tomatoes
11 -
2 cups chopped baby spinach
→ Finishing Touches
12 -
1 cup heavy cream
13 -
115g freshly shredded Parmesan cheese, plus extra for garnish
14 -
1 teaspoon balsamic vinegar
15 -
Kosher salt
16 -
Fresh cracked pepper
17 -
Fresh basil, chiffonade, for garnish
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion with a couple pinches of salt and pepper, cooking for 4 minutes while stirring occasionally.
02 -
Incorporate garlic and Italian seasoning, stirring frequently for 1 minute. Add flour and continue cooking for another minute, stirring constantly.
03 -
Pour a few splashes of chicken stock into the pot to deglaze, scraping all flavorful bits from the bottom of the pan.
04 -
Add white beans, cheese tortellini, rotisserie chicken, sun-dried tomatoes, and remaining chicken stock. Season with salt and pepper.
05 -
Bring mixture to a simmer over medium-high heat, then reduce to low and cook until pasta reaches al dente texture, about 2-3 minutes.
06 -
Stir in spinach, heavy cream, Parmesan cheese, and balsamic vinegar. Continue stirring until spinach wilts and cheese melts completely.
07 -
Adjust seasoning with salt and pepper to taste. Ladle into bowls and garnish with fresh basil chiffonade and additional Parmesan cheese.
# Notes:
01 -
For a lighter version, substitute half-and-half for the heavy cream.
02 -
The soup will thicken as it cools. Add additional stock when reheating if needed.