The temperatures are really dropping here in New Jersey, so it is becoming all about hearty, hot meals to stave off the chill. This creamy chicken tortellini fit the bill perfectly. It’s too thick to be a soup but it’s not a traditional pasta sauce either. It was really like a thick, rich, Tuscan inspired chili with a big pasta base that just warmed my soul. It’s similar to winter dishes my Nana Lulu made and very inspired by her as always.
Once the tortellini were tender, I took the pot off of the heat and tasted for salt. The salty parmesan and the pinch I had already thrown in was enough for me! I just scooped it out into big bowls and enjoyed the comforting dish with a nice glass of wine. Hubby went nuts for it. Best of all, because it was a one pot wonder clean up was super quick. Enjoy the hearty goodness, friends!
- 1 dash olive oil
- 1/2 an onion diced
- 1 sprig fresh rosemary leaves finely chopped
- 3 cloves roasted garlic *see note
- 1 pound ground chicken
- 1 can cannellini beans 15 oz size, 1/4 of the liquid reserved
- 2 cans diced tomatoes 28 oz size
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 package fresh chicken tortellini 20 oz size
- 2 cups baby spinach leaves packed
- 1/2 cup freshly grated parmesan
- 1 pinch truffle sea salt plus additional as needed to taste
- In a large dutch oven or stock pot, heat the olive oil over medium high heat. Add the onion, rosemary and roasted garlic and let them get fragrant for about a minute. Then add the chicken in and let it get completely cooked through for about 5 minutes while you break it up.
- Pour in the cannellini beans with the reserved liquid, the diced tomatoes, chicken stock and heavy cream and give it all a big stir. Bring the mixture to a low boil and let it simmer for 15 minutes.
- After the 15 minutes are up, add the tortellini, spinach, parmesan and salt and stir it all in well. Let the mixture gently boil for another 7-8 minutes to let the tortellini get perfectly tender, then take it off of the heat.
- Taste for salt and add more to your liking as necessary. Then just scoop the mixture into bowls and serve hot immediately!
*to roast garlic, pre-heat the oven to 400. Remove the outer paper layers of a head of garlic and cut the top tip off to reveal the cloves inside. Dizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour. Perfection, it has so many uses! It can be stored in the refrigerator for weeks to use whenever you need it.