Creamy Tuscan Tortellini Soup
One last winter soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium celery stalks diced
- 3 medium garlic cloves minced
- 1/2 teaspoon red pepper flakes or to taste
- 1/2 cup dry white wine
- 1 28-ounce can crushed tomatoes
- 4 cups 1 quart chicken stock
- 1 Parmesan cheese rind optional
- 1 9 to 12-oz. package cheese tortellini regular or gluten-free
- 1 cup heavy cream
- 1 rotisserie chicken skin removed and shredded
- 5 ounces kale spinach and chard mix (see Notes)
- Garnish with shaved or grated Parmesan and fresh basil leaves
Instructions
- Heat a large pot or Dutch oven (at least 4 quarts) over medium. Add the olicw oil and heat, about 30 seconds.
- Add the onion, celery and garlic, and sauté until slightly golden, about 5 minutes.
- Stir in a pinch of salt and red pepper flakes.
- Add white wine, scraping the bottom of the pot to deglaze, and let cook for 2 minutes.
- Stir in the crushed tomatoes and chicken stock. Bring to a simmer and add the Parmesan rind (if using). Simmer on medium-low heat for 30 minutes, uncovered.
- Once the soup has reduced and thickened slightly, remove the Parmesan rind (if using).
- Stir in the tortellini and cook in broth according to package directions.
- Stir in heavy cream. Add rotisserie chicken and greens, stirring just until greens are just wilted. Season with salt and pepper to taste.
- Ladle soup into large bowls. Garnish with shaved or grated Parmesan and fresh basil leaves.
Notes
- You can use a mix of any hearty greens that you like. You can also use a bunch of Tuscan kale—just chop it before adding it to the soup.
- This soup freezes well.
