Creamy Chicken Tortellini Soup
A wonderful soup for a brisk fall night
Ingredients
- 1 tbsp Olive oil
- 1 small Onion chopped
- 3 cloves Garlic minced
- 2 med Carrots peeled and diced
- 5 ounces baby spinach
- 6 cups Chicken broth
- 1 lb Chicken breast cooked and shredded or diced
- 9 oz Fresh cheese tortellini
- ¾ cup Heavy cream
- ¼ cup flour
- 1 tbsp Italian seasoning
- 1 tsp salt
- ¼ tsp pepper
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add onion, garlic, carrots, and Italian seasoning. Cook until soft. Whisk in flour until crumbly.
- Slowly add the chicken broth and continue to whisk until well combined and there are no lumps. Bring broth to a simmer.
- Add diced or shredded chicken, tortellini, salt, and pepper. Cook for approx. 6-8 minutes.
- Stir in heavy whipping cream and serve.