Creamy Chicken Tortelloni Soup

Name: Creamy Chicken Tortelloni Soup
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 16 ounces boneless skinless chicken breasts, cubed; 1 celery stalk, diced; 1 yellow onion, diced; 1 large carrot, diced; 4 garlic cloves, minced; 1 tablespoon olive oil; 6 tablespoons butter; 6 tablespoons flour; 5 ounces fresh baby spinach and kale mix; 20 ounces frozen tortelloni; 1 cup heavy cream; 6 cups chicken stock; 1 teaspoon salt; 1 teaspoon black pepper; 1/3 cup fresh grated parmesan cheese

Taylor Topp Comacho @Tay68cancook

USA

On a cold night nothing beats a bowl of hot homemade soup. Don't let homemade keep you from enjoying this. It really is simple to make and most ingredients are pantry staple items. Not knowing what to do with the chicken tonight, in a flash I had this made and served. Warm hearts and bellies!

Taylor Topp Comacho @Tay68cancook

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Ingredients

40 minutes

6 servings

16 ouncesboneless skinless chicken breasts, cubed
1celery stalk, diced
1yellow onion, diced
1large carrot, diced
4garlic cloves, minced
1 tablespoonolive oil
6 tablespoonsbutter
6 tablespoonsflour
5 ouncesfresh baby spinach and kale mix
20 ouncesfrozen tortelloni
1 cupheavy cream
6 cupschicken stock
1 teaspoonsalt
1 teaspoonblack pepper
1/3 cupfresh grated parmesan cheese

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Steps

40 minutes

1

Prep all your ingredients. I season the chicken and vegetables separately. Layering flavor wherever I can.
2

In large stock pot add oil and cook garlic over a medium low heat. Cook just 2 minutes. Then add the trinity of vegetables. That's the onion, carrot and celery.
3

Cook for about 5-8 minutes. You want to start to get vegetables tender but not add color.
4

Remove vegetables into a bowl and set aside. Now cook chicken until no longer pink.
5

Remove chicken and set aside.
6

Add butter into the pan and melt. Then add flour and stir until incorporated. Cook four to 5 5 minutes to cook off raw flour flavor and add a touch of color to the flour.
7

Add stock. Whisk until smooth. While that is cooking start your tortelloni. Cook them two minutes under the package directions, drain and set aside. I cook my in extra broth to bring more flavor. This is optional.
8

Back to the stock. Add the spinach and kale. Bring this mixture to a boil over medium high heat. Once it comes to a boil bring it back down to medium heat. Add back chicken and vegetables. Taste now to adjust seasonings to your liking.
9

Cook two minutes. Add cream and grated cheese. Stir.
10

This should be thickened but still a loose consistency. Add tortelloni and heat 1 minute. Remove from heat and let side several minutes.
11

Serve with a crusty bread or side salad. Sprinkle extra freshly grated cheese to serve.