Creamy Chicken, Spinach and Mushroom Tortellini Soup
A favorite tortellini soup recipe! This is loaded with hearty bits of chicken, cheesy tortellini, fresh nutritious spinach, and flavorful tender mushrooms and a creamy garlic and herb broth. What's not to love? It's the perfect cozy recipe for a chilly day!
Ready in: 55minutes
1 1/2Tbspolive oil
1 1/3cupschopped yellow onion(1 medium)
1 1/3cupsdiced carrots(about 3 medium)
4 1/2cupslow-sodium chicken broth
1lbbonless skinless chicken breasts,pounded evenly to about 1/2-inch thickness
Salt and freshly ground black pepper
1/4cupunsalted butter,sliced into 1 Tbsp pieces
9ozrefrigerated three cheese tortellini
4ozfresh spinach(4 cups)
Finely shredded parmesan cheese,for serving
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.