Creamy Tuscan Garlic Tortellini Soup

• Meat

  • 2 cups Chicken, cooked and shredded

• Produce

  • 3 cloves Garlic
  • 2 cups Spinach
  • 1 28 ounce can Tomatoes
  • 1 15 ounce can White beans
  • 1 White onion, small

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 9 oz Tortellini, refrigerated

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream
  • 1/4 cup Parmesan cheese, grated

Found on therecipecritic.com

Description

Ingredients

• 2 Tablespoons butter
• 1 small white onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 28 ounce can diced tomatoes
• 1 15 ounce can white beans, drained and rinsed
• 1 cup heavy cream
• ¼ cup grated parmesan cheese
• 1 Tablespoon italian seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 cups cooked and shredded chicken (I used rotisserie)
• 9 ounce refrigerated tortellini
• 2 cups spinach

Directions

• In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, italian seasoning, salt and pepper. Bring to a simmer.
• Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.