Creamy Soup Tortellini Tuscan

Tuscan Tortellini Soup w/ Roast Chicken

This Creamy Tuscan Tortellini Soup is hands down, by far, the best soup I've ever had. It's so comforting and hearty, which is sometimes what lack is soups, it's rich and creamy, with sun dried tomatoes, fresh basil, plenty of herbs and roast chicken breast.

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Cook: 1-2 hours

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Heat the oil in a large, deep pan or stock pot, cook the onion, sweet red pepper and garlic for 4-5 minutes over a medium heat, until soft. Add the sun dried tomatoes, basil stalks, Italian herb seasoning, cook for 1-2 minutes, stirring regularly, add the tomato puree, chilli flakes, cook for 1-2 minutes, stirring constantly, until the tomato paste thickens and turns a slightly darker colour, then add the vegetable stock, stir to combine and bring the pan to a low simmer.
Shred the roast chicken using two forks, then add to the soup along with the basil leaves, cover the pan with a lid and leave to simmer over a low heat for 30 minutes - 2 hours.
Once simmered, stir in the cornflour, double cream, cook for 10 minutes, stir in the parmesan and simmer until the soup thickens and is creamy and delicious! When you’re ready to eat, season to taste before, add the tortellini to the soup and simmer for 3-4 minutes, until the tortellini is soft but careful not to overcook it!
Serve the soup immediately. Garnish with some more grated parmesan and basil leaves.

Nutritional Info

Per serving:

Cals – 559

Carbs – 33g

Protein – 26g

Fat – 33g

Ingredients

Serves 3-4 (nutritional breakdown is for 4 serving)

  • Tbsp of sun dried tomato oil or extra virgin olive oil.
  • 1 onion - finely chopped.
  • 1 sweet red pepper - finely chopped.
  • 3-4 cloves of garlic - crushed.
  • Basil stalks - finely chopped.
  • Tsp of smoked paprika.
  • Tbsp of Italian herb seasoning.
  • A pinch of chilli flakes.
  • 100g of sun dried tomatoes - chopped.
  • Fresh basil leaves - chopped.
  • Tbsp of tomato puree.
  • 2L chicken or vegetable stock.
  • 2 roast chicken breasts.
  • Tbsp of cornflour mixed with tbsp of cold water.
  • 150ml of double cream.
  • 20g of parmesan - grated - plus some more for serving.
  • 1 300g pack of tortellini, I used spinach and ricotta.

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