Homemade Bertolli Meal Soup Meal for 2 Tomato Florentine Tortellini with Chicken Recipe: Creamy, Customizable, and Nutritious

Category: Soup Meal

Introduction

Bertolli, a beloved brand known for its Italian-inspired frozen meals, has long been a staple in many households. Their Tomato Florentine Tortellini with Chicken soup meal is a fan favorite, offering a comforting blend of tender chicken, cheesy tortellini, and spinach in a rich tomato-based broth. While convenient, store-bought options often come with added preservatives, sodium, and sugars. By making this dish at home, you can enjoy a fresher, healthier, and more customizable version with all the flavor you love.

This recipe replicates the creamy, savory goodness of Bertolli's Tomato Florentine Tortellini with Chicken soup meal, using common household ingredients. It’s perfect for a cozy dinner for two, and the best part? You can tweak it to suit your dietary preferences and ingredient availability.

Why Make It at Home?

Making this soup meal at home offers several advantages:

• Healthier Ingredients: Reduce sodium, added sugars, and preservatives found in store-bought versions.
• Customization: Adjust the creaminess, spice level, or protein content to your liking.
• Cost-Effective: Homemade meals are often more economical than pre-packaged options.
• Freshness: Enjoy a vibrant, freshly cooked meal without freezer burn or stale flavors.

Personal Anecdote

I remember discovering Bertolli's Tomato Florentine Tortellini with Chicken during a busy week when I needed a quick, satisfying meal. While it hit the spot, I couldn’t help but think about how much better it could be with fresh, homemade touches. After some experimentation, I perfected this recipe, and it’s since become a staple in my kitchen. Now, I can enjoy the same comforting flavors without compromising on quality or nutrition.

Recipe Details

• **Prep Time:15 minutes
• **Cook Time:25 minutes
• **Total Time:40 minutes
• **Yield:2 servings

Ingredients

Soup Base:

• 2 tablespoons (30ml) olive oil
• 1 medium onion, finely chopped (150g)
• 3 garlic cloves, minced (15g)
• 1 cup (250ml) low-sodium chicken broth
• 1 cup (250g) canned crushed tomatoes
• 1/2 cup (120ml) heavy cream or half-and-half (or low-fat alternative)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Chicken:

• 1 pound (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces

Tortellini:

• 1 cup (120g) fresh or frozen cheese-filled tortellini

Spinach:

• 1 cup (30g) fresh spinach leaves

Optional Toppings:

• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Instructions

• Sauté Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

• Cook Chicken: Add the chicken pieces to the saucepan. Season with a pinch of salt and pepper. Cook until the chicken is lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the saucepan and set aside.

• Prepare Soup Base: In the same saucepan, add the chicken broth, crushed tomatoes, dried basil, oregano, thyme, salt, and pepper. Stir well to combine. Bring the mixture to a simmer and let cook for 10-12 minutes, allowing the flavors to meld.

• Add Cream: Reduce the heat to low and stir in the heavy cream or half-and-half. Let the soup simmer gently for 2-3 minutes, until slightly thickened. Be careful not to let it boil.

• Cook Tortellini: Add the tortellini to the soup base. Cook according to package instructions, usually 3-5 minutes, until they float to the surface.

• Combine Ingredients: Return the cooked chicken to the saucepan and stir in the fresh spinach leaves. Let the soup simmer for another 1-2 minutes, until the spinach has wilted.

• Serve: Ladle the soup into bowls and top with grated Parmesan cheese and a sprinkle of parsley, if desired.

Variations

• Low-Fat Version: Use half-and-half or a mixture of milk and cornstarch to achieve creaminess without heavy cream.
• Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for a spicy kick.
• Vegetarian Option: Omit the chicken and add roasted vegetables like zucchini or bell peppers.
• Gluten-Free: Ensure the tortellini and chicken broth are gluten-free.

Pro Tips

• Freshness Matters: Use fresh spinach for the best flavor and texture. Frozen spinach can be used as a substitute but will result in a slightly softer texture.
• Tortellini Timing: Cook the tortellini just until they float to the surface to avoid overcooking and a mushy texture.
• Custom Creaminess: Adjust the amount of cream to your liking for a lighter or richer soup.

Nutritional Comparison

FAQ

• Can I make this recipe ahead of time?
  Yes! Prepare the soup base and cook the chicken ahead of time, then reheat and add the tortellini and spinach just before serving.

• Can I use fresh tortellini?
  Absolutely! Fresh tortellini cooks faster, so adjust the cooking time accordingly.

• What if I don’t have heavy cream?
  You can substitute with a mixture of 1/2 cup milk and 1 tablespoon cornstarch for a similar creaminess.

• Can I freeze this soup?
  The soup base and chicken can be frozen for up to 3 months. Add the tortellini and spinach when reheating.

• Is this recipe gluten-free?
  Yes, as long as you use gluten-free tortellini and chicken broth.

Serving Suggestions

• Serve with a side of crusty garlic bread for dipping into the creamy broth.
• Pair with a fresh green salad for a balanced meal.
• Sprinkle with extra Parmesan cheese for added richness.

Conclusion

This homemade version of Bertolli’s Tomato Florentine Tortellini with Chicken soup meal captures the essence of the original while offering a healthier, customizable alternative. With its rich, creamy broth, tender chicken, and perfectly cooked tortellini, this recipe is sure to become a favorite. Share your thoughts, and enjoy the comforting flavors of Italy in the comfort of your home!