Creamy Tuscan Garlic Tortellini Soup

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Adapted from Source : The Recipe Critic 


INGREDIENTS : 
- 1 tsp olive oil
- 4 boneless skinless chicken thighs 
- 1 onion, diced 
- 3 cloves garlic, minced
- 4 cups chicken broth
- 28 oz can diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup heavy cream
- grated parmesan cheese (for garnish)
- 1 TB italian seasoning 
- 1 tsp salt
- 1/2 tsp pepper
- 9 ounce refrigerated tortellini (so many options here  - we love spinach & ricotta, but you could do cheese or rotisserie chicken filled as well!) 
- 2 cups spinach

DIRECTIONS : 
1. In a pot, heat olive oil and cook chicken thighs through. Remove and dice. Meanwhile, add onion and garlic in oil until translucent. Add chicken broth, diced tomatoes, white beans, heavy cream, italian seasoning, salt, and pepper. Bring to a simmer. 
2. Add the tortellini and spinach and simmer for 8 minutes before serving. 

TIP : Only add as much tortellini as you will eat. As tortellini is refrigerated in soup for leftovers it becomes mushy. This can be avoided by adding fresh tortellini in heated leftover broth. OR you can also separate the tortellini from the soup and store in separate containers, adding them back together for re-heating. 

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