Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!