Here's What You'll Need
olive oil, onion, garlic, thyme, red pepper flakes, crushed tomatoes, basil, cheese tortellini, chicken breast, heavy cream, salt, black pepper, baby spinach
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Heat olive oil in a pot. Add diced onion, season with salt, then cook for 6-8 minutes. Add garlic cloves, fresh thyme leaves, and crushed red pepper flakes. Cook 1 minute more.
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Add crushed tomatoes, water, and basil leaves. Add the Parmesan rind if using, then bring to a boil. Cover, reduce the temperature to a simmer, then cook for 20 minutes.
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Discard Parmesan rind, transfer soup to a blender and purée until smooth, return to the pot. Alternatively, purée soup in the pot with an immersion blender.
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Bring soup to a boil, then add the tortellini and chicken. When the pasta floats to the top, it's fully cooked. Add spinach, turn off the heat, then stir in salt and pepper.
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If desired, stir in heavy cream. Taste, adjust seasoning as necessary, then serve with grated Parmesan cheese, black pepper, and additional basil leaves.
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