Creamy Tuscan Tortellini Soup
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!
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!
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