1 hour 5 minutes
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
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.
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.
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.
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.
If desired, stir in heavy cream. Taste, adjust seasoning as necessary, then serve with grated Parmesan cheese, black pepper, and additional basil leaves.