Creamy Spinach Tortellini Soup with Chicken
by Natasha Bull
Yield: 6 servingsPrep: Prep: 15 minutesCook: Cook: 20 minutesTotal: Total: 35 minutes
Ingredients
You have 2 of 13
produce
- ✓3 clovesgarlic(minced)
- ○3carrots(peeled & chopped or sliced thin)
- ○3 stickscelery(chopped)
- ○1/2onion(chopped)
- ○8 ouncescremini mushrooms(sliced)
- ○2 cupsbaby spinach(fresh (packed))
protein
- ○2 cupscooked chicken(cooked (leftover or rotisserie))
dairy
- ○1 cupheavy/whipping cream
grain
- ○2 cupscheese tortellini(refrigerated)
pantry staple
- ○salt & pepper(to taste)
- ✓1 tablespoonflour
- ○4 cupschicken broth or stock
- ✓1 cupwater
- ○1/4 teaspoonItalian seasoning
- ✓1 tablespoonolive oil
Instructions
- Sauté the onions, carrots, and celery in a soup pot until softened.
- Add in the mushrooms and garlic, cooking for a few minutes more, stirring every so often.
- Stir in the flour, and cook for a minute.
- Add in the broth, water, Italian seasoning, and chicken. Bring to a boil, then add in the tortellini.
- Reduce the heat, then simmer until the pasta is done.
- Add in the cream and spinach, and warm through.
- Season with salt & pepper.
My notes
This is a flexible soup, so feel free to add other vegetables you have on hand. It's not recommended to substitute the cream for a lower fat option as it adds to the silkiness and taste of the broth.