Creamy Chicken, Spinach and Mushroom Tortellini Soup
User Reviews
5
Creamy Chicken, Spinach and Mushroom Tortellini Soup
Description
This soup starts with sautéing onions, carrots, and cremini mushrooms in olive oil to develop a soft, aromatic base. Garlic is added for additional flavor before pouring in chicken broth and seasoning with oregano, thyme, salt, and pepper. Chicken breasts are cooked in the simmering broth until tender. Separately, a roux is made by cooking butter and flour together, then gradually whisking in milk to create a creamy sauce that is combined back into the soup.
After cooking the chicken through and removing it to rest and chop, refrigerated three-cheese tortellini is added to the pot and cooked until tender. Fresh spinach is stirred in near the end for a leafy green component. The soup is finished with a touch of heavy cream for richness and garnished with grated Parmesan cheese to enhance the savory profile.
This rich and filling soup pairs well with crusty bread or a side salad. It is suitable for serving as a complete meal on cooler days when a creamy, satisfying dish is desired.
Ingredients
- 1 1/2 Tbsp olive oil
- 1 1/3 cups chopped yellow onion (1 medium)
- 1 1/3 cups carrot about 3 medium, diced
- 8 oz cremini mushrooms sliced
- 3 cloves garlic minced
- 4 1/2 cups chicken broth low-sodium
- 1 lb chicken breast pounded evenly to about 1/2-inch thickness, boneless skinless
- 1 tsp oregano dried
- 1/2 tsp thyme dried
- salt freshly ground
- black pepper freshly ground
- 1/4 cup unsalted butter sliced into 1 Tbsp pieces
- 1/3 cup flour
- 2 1/2 cups milk
- 9 oz three cheese tortellini refrigerated
- 4 oz spinach 4 cups, fresh
- 1/3 cup heavy cream
- Parmesan Cheese for serving, finely shredded
Instructions
- 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 (it should register 165 degrees in center on an instant read thermometer).
- 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 (or time directed on package) adding in spinach during last 1 minute.
- Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.
User Reviews
Overall Rating
5
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