Creamy Tuscan Tortellini Soup

4.8 Stars (48 Reviews)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely diced onion
• 1 cup diced carrots (about 3 medium carrots, peeled)
• 3 cloves garlic, finely minced
• 4 cups chicken broth (I use low-sodium)
• 28-ounce can crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/8 teaspoon black pepper
• 10 ounces cheese tortellini (see note)
• 1 1/2 cups milk
• 3 tablespoons flour
• 1 to 2 cans (15-ounces each) Great Northern, cannellini, or other white beans, rinsed and drained
• 2 cups cooked, diced or shredded chicken
• 2-3 cups lightly packed, torn or coarsely chopped fresh spinach
• Freshly grated Parmesan cheese, for serving

Instructions

1. In a 6- or 8-quart pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds.
2. Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they'll continue to cook for a few minutes in the next step).
3. Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender.
4. Serve with freshly grated Parmesan cheese on top, if desired.

Notes

Tortellini: I usually use the Kirkland brand refrigerated cheese tortellini from Costco. It comes in 22-24 ounce packages. This recipe calls for 10 ounces tortellini, but for a thicker, heartier soup, you can double the tortellini amount (same goes for the beans, as noted in the ingredient list).