Creamy Tuscan Tortellini Soup

For 6 servings, Creamy Tuscan Tortellini Soup keeps the list centered on olive oil, finely diced onion and diced carrots. Set aside about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely diced onion
• 1 cup diced carrots (about 3 medium carrots, peeled)
• 3 cloves garlic (finely minced)
• 4 cups chicken broth (I use low-sodium)
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/8 teaspoon black pepper
• 10 ounces cheese tortellini
• 1 1/2 cups milk
• 3 tablespoons flour
• 1 to 2 cans (15-ounces each) Great Northern, cannellini, or other white beans (rinsed and drained)
• 2 cups cooked diced or shredded chicken
• 2-3 cups lightly packed (torn or coarsely chopped fresh spinach)
• Freshly grated Parmesan cheese (for serving)

Instructions

1. In a 6- or 8-quart pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds.
2. Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they'll continue to cook for a few minutes in the next step).
3. Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender.
4. Serve with freshly grated Parmesan cheese on top, if desired.

Loosen a leftover bowl with a splash of water when you reheat it.