Warm up with a rich and flavorful dish like this Creamy Tuscan Tortellini Soup, made with heavy cream, seasoned chicken thighs, and gluten-free cheese tortellini!
Rarely is something as delicious as stuffed pasta. Pillowy, light noodles filled with ricotta, herbs, and garlic is a treat for most people, especially those with gluten sensitivities. Good GF noodles can be hard to come by, and stuffed pasta can be even more rare.
Using a great gluten-free tortellini from the cold section of the grocery store, make this easy and impressive Creamy Tuscan Tortellini Soup! It is a flavorful tomato and chicken broth livened up with heavy cream and seasonings, then adorned with perfectly al-dente GF cheese tortellini!
Your new favorite soup has arrived!
What is Tuscan Soup?
You may often see pasta, protein, or soup dishes titled as “Tuscan”, but what does that mean exactly? Tuscan often refers to a creamy sauce or both made with tomatoes, broth, heavy cream, and leafy greens. This mixture can top chicken, noodles, or can be made into a soup.
Sometimes you will see spinach, sun-dried tomatoes, mushrooms, or other leafy greens in this type of dish. If you see a recipe with a creamy tomato sauce decorated with wilted greens, you’ll know that dish is Tuscan-inspired!
Ingredients in Creamy Tuscan Tortellini Soup
- 1½ pounds chicken thighs, bone-in, skin on
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 orange bell pepper, diced
- 4 cloves garlic, minced
- 1 14.5-oz. can crushed tomatoes
- 4 cups low-sodium chicken broth
- 2 teaspoons salt
- 1 teaspoon dried Italian seasoning
- 2 cups mixed baby greens (kale, bok choy, pea shoots mix)
- 1 cup heavy whipping cream
- 1 package gluten-free cheese tortellini
- Parmesan cheese, for serving
How to Make Creamy Tuscan Tortellini Soup
Begin by seasoning the chicken. Place the chicken on a plate. Sprinkle it with paprika, Cajun seasoning, and black pepper. No need for salt; the Cajun seasoning is plenty salty. Rub with your hands to distribute the spices evenly across the chicken.
To a large soup pot, add the olive oil over medium heat. Cook the onions, celery, and bell peppers for 5 minutes until they begin to soften.
Add the garlic and tomatoes. Allow the tomatoes to simmer for 2-3 minutes. Then add the chicken broth, salt, and Italian seasoning. Bring to a simmer.
Add the seasoned chicken and allow it to poach in the flavorful soup for 45 minutes.
After 45 minutes, remove the chicken from the soup and allow to cool slightly. Remove the skin and bones from the meat. Chop the meat lightly into bite-sized pieces.
Add the chicken back to the pot along with the baby greens, heavy whipping cream, and tortellini. Cook for 3-4 minutes or until the tortellini is al-dente.
Spoon into bowls and top with Parmesan cheese. Enjoy!
Creamy Tuscan Tortellini Soup
Ingredients
- 1.5 pounds chicken thighs, bone-in, skin on
- 2 tsp paprika
- 1 tsp Cajun seasoning
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 orange bell pepper, diced
- 4 garlic cloves, minced
- 1 14.5-oz. can crushed tomatoes
- 4 cups low-sodium chicken broth
- 2 tsp salt
- 1 tsp dried Italian seasoning
- 2 cups mixed baby greens (kale, bok choy, pea shoots mix)
- 1 cup heavy whipping cream
- 1 package gluten-free cheese tortellini
- Parmesan cheese, for serving
Instructions
- Begin by seasoning the chicken. Place the chicken on a plate. Sprinkle it with paprika, Cajun seasoning, and black pepper. No need for salt; the Cajun seasoning is plenty salty. Rub with your hands to distribute the spices evenly across the chicken.
- To a large soup pot, add the olive oil over medium heat. Cook the onions, celery, and bell peppers for 5 minutes until they begin to soften.
- Add the garlic and tomatoes. Allow the tomatoes to simmer for 2-3 minutes. Then add the chicken broth, salt, and Italian seasoning. Bring to a simmer.
- Add the seasoned chicken and allow it to poach in the flavorful soup for 45 minutes.
- After 45 minutes, remove the chicken from the soup and allow to cool slightly. Remove the skin and bones from the meat. Chop the meat lightly into bite-sized pieces.
- Add the chicken back to the pot along with the baby greens, heavy whipping cream, and tortellini. Cook for 3-4 minutes or until the tortellini is al-dente.
- Spoon into bowls and top with Parmesan cheese. Enjoy!
