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Creamy Chicken, Spinach and Mushroom Tortellini Soup

Creamy Chicken, Spinach and Mushroom Tortellini Soup
  • Category

    Soup

  • Cusine

    Italian

Ingredients

1 1/2 Tbsp olive oil

1 1/3 cups chopped yellow onion

1 1/3 cups diced carrots

8 oz cremini mushrooms

3 cloves garlic

4 1/2 cups low-sodium chicken broth

1 lb bonless skinless chicken breasts

1 tsp dried oregano

1/2 tsp dried thyme

Salt and freshly ground black pepper

1/4 cup unsalted butter

1/3 cup flour

2 1/2 cups milk

9 oz refrigerated three cheese tortellini

4 oz fresh spinach

1/3 cup heavy cream

Finely shredded parmesan cheese

Directions

Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through . While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.