• Katherine Arthurs

Creamy Tuscan Chicken + Vegetable Soup with Spinach Tortellini

There are NO words. This soup has it all. The perfect creamy broth filled with herbs + crunchy vegetables. The chicken is cooked in the broth so the flavor is infused into the meat. Plus the tortellini, fresh spinach at the end + a sprinkle of cheese. Double the recipe + Let's eat.

I didn't think I could make another soup that I love equally to my Roasted Chicken & Leek Soup with Brown Butter Cauliflower Gnocchi BUT this might just be my new favorite soup. It's filling, colorful + full of textures + SPINACH TORTELLINI.

Do you know what I love about spinach tortellini? You are sneaking a little bit of green leafy vegetables into a blanket of pasta + cheese. SO my kids eat it without even knowing. Yes, I'm a genius.

Creamy Tuscan Chicken + Vegetable Soup with Spinach Tortellini

2 tablespoons olive oil

1/2 yellow onion, small diced

1-2 small - medium leeks, cleaned + sliced

2 celery stalks, chopped

2 medium carrots, diced

1 teaspoon salt

1 teaspoon pepper

1 heaping tablespoon Italian seasoning

2- 3 boneless chicken breasts

5 cups chicken bone broth

1 can fire roasted tomatoes

1 can full fat unsweetened coconut milk

1 large handful fresh spinach, chopped

1 cup grated Parmesan cheese

2-3 cups frozen or fresh spinach or cheese tortellini

Using a large heavy duty stock pot or Dutch oven, heat the olive oil over medium heat. Add in the onion, leeks, celery, carrots, salt, pepper + Italian seasoning. Mix to combine + sauté for 2-4 minutes or until the onions + leeks start to soften.

Add in the chicken breasts + bone broth. Bring to a simmer + cover the pot. Reduce the heat to low + cook for 8 minutes covered. Remove the lid + chicken. Place the chicken on a cutting board to cool. Pour in the tortellini + cook for 4 minutes (See note at the end for cooking it separately).

Add in the roasted tomatoes, coconut milk + spinach. Pull the chicken apart with two forks. Add it back into the soup. Pour 1/2 of the grate cheese. Turn the heat off + mix to combine everything.

Serve with the remaining cheese.


* Cook the tortellini separately if you are going to freeze some of the soup. I do this so the pasta doesn't overcook when you thaw + reheat the soup. I also tend to do this anyway, so that people can serve themselves the amount of tortellini they prefer.

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