Tuscan chicken tortellini soup
Serves: 6 generous servings
Prep time: 35 minsTotal time: 
Recipe photograph by Jonathan Gregson
Tuscan chicken tortellini soup
Part soup, part stew, this is proper comfort food at its best – a bowlful is definitely substantial enough for dinner
Serves: 6 generous servings
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
335Kcal
Fat
11gr
Saturates
3gr
Carbs
32gr
Sugars
13gr
Fibre
9gr
Protein
23gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 350g carrots, finely chopped
- 3 stalks celery, finely chopped
- 3 garlic cloves, thinly sliced
- 3 tbsp tomato purée
- 1 tbsp dried mixed herbs
- ½ tbsp caster sugar
- 1 x 400g tin chopped tomatoes
- 2 skinless chicken breast fillets
- 25g grated Parmesan, plus the rind
- 1.5 ltr chicken stock (made using 2 stock pots or cubes)
- 1 x 400g tin haricot beans, rinsed and drained
- 200g cavolo nero, tough stalks removed, shredded (or kale, cabbage or spinach)
- 1 x 300g pack tortellini (we used pesto and goats' cheese)
Step by step
How to make this in a slow cooker
Follow to the end of step 2 on the hob then transfer to the slow cooker. Add the stock, as in step 3, then cover and cook on Low for 3 hours (or 1-1½ hrs on High). When the vegetables are tender, continue with step 4 (replace the lid on the slow cooker to retain the heat). Return the purée to the slow cooker with the greens and beans, cover, turn up to High and cook for 20-30 minutes before adding the shredded chicken and the tortellini. Cover and cook on High for 15 mins until the pasta is cooked.
- Heat the oil in a very large pan or casserole, then add the onion, carrots and celery with some seasoning. Stir well, cover and cook over a medium heat for 10 minutes or until the onions are translucent and starting to soften.
- Add the garlic, tomato purée, dried herbs and sugar and cook for 2 minutes, stirring. Tip in the tomatoes, then nestle in the chicken and the Parmesan rind.
- Pour in the stock – don’t worry that it looks like a lot of liquid. Cover and bring to a simmer; cook gently for 20 minutes or until the vegetables are tender and the chicken is cooked through.
- Remove the chicken to a board. Add about 400ml of the soup mixture plus the softened cheese rind to a large jug or a liquidiser. Tip in half of the beans and 15g of grated Parmesan. Blitz to a purée then pour this back into the pan. If making ahead, see tip at the bottom of this recipe.
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Stir in the greens, the rest of the beans and the tortellini and cover again. Shred the chicken using 2 forks, then stir this back into the soup. Simmer for 3-4 minutes or until the tortellini are cooked. Ladle into bowls and serve scattered with the remaining Parmesan.Make aheadMake the full quanity to the end of step 4, then add the shredded chicken before portioning up. Cool and keep in the fridge for up to 4 days. Add the greens and tortellini to cook as you're reheating the soup.
