Tuscan Tortellini Soup

This soup is already a serious fan favorite. The combo of fresh tortellini, creamy broth, shredded chicken (or mushrooms), and lemon zest creates the most delicious bowl of comfort food that you’ll be craving all year round.

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Ingredients

• 6 cups veggie broth

• 1 (14 oz) can of full-fat coconut milk

• 1 cup dry white wine like a Sauvignon Blanc or Pinot Grigio

• 18 oz fresh tortellini

  • I use Kite Hill almond milk ricotta tortellini to make this dairy free

  • You can also easily use half the amount of tortellini (9 oz) if you want to keep this on the lighter side

• 2 chicken breasts

  • To make this vegan, sub 8 oz of mushrooms (kept whole or halved) or just leave the chicken out

• 1 diced yellow onion

• 4 cloves minced garlic

• 4 oz chopped sun dried tomatoes

• 3 cups fresh spinach

• Zest from half a lemon

• Parmesan for topping

  • I use Violife vegan parm to keep it dairy free

• Salt + Pepper

Method

1. Heat enough olive oil to completely cover the bottom of a large pot or dutch oven over medium-high heat

2. While the oil is heating, season both sides of the chicken breasts with salt and pepper

3. Once the oil is hot, carefully add the chicken breasts to the pan and sear until the bottom is golden brown, then flip and sear the other side

   • If you are using mushrooms instead of chicken, skip this step and toss the mushrooms in along with the onions in Step 4

4. After a few minutes, push the chicken to one side of the pot and add in the yellow onion to sauté until fragrant

5. Toss in the minced garlic and sauté for another 3 minutes

6. Pour in the white wine and let it cook off until almost fully evaporated

7. Next, add in the veggie broth and coconut milk

8. Turn the heat down to low and cover to gently simmer for 30-45 minutes

9. Begin to check around 30 minutes to see if the chicken is cooked - you will know it’s done if the chicken falls apart when poking with a fork

10. Once the chicken breasts are cooked all the way through, remove them from the soup and raise the heat to medium to get a high simmer going

11. Shred the chicken on a separate plate

12. Add the shredded chicken, tortellini, and lemon zest to the soup to reheat the chicken and to cook the tortellini - this should only take about 3 minutes

13. After the tortellini is cooked, turn the heat off and stir in the sun dried tomatoes and spinach

14. Season generously with salt and pepper

15. Serve with Parmesan and enjoy!