CREAMY CHICKEN TORTELLINI SOUP in Recipes

Putting here for safe keeping. I haven’t made it yet. Sounds pretty good though.

Author: Little Spice Jar
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: about 5 servings

This creamy chicken soup is the epitome of comfort food! It’s a luxuriously, creamy chicken tortellini soup loaded with fresh veggies like, spinach and carrots. The tortellini pasta pairs beautifully for a new twist on the chicken noodle soup. It’s sure to be a hit with everyone!
INGREDIENTS
12 oz of cheese tortellini
1 tablespoon olive oil
¼ cup (1/2 stick) salted butter
¾ cup celery, diced
1 cup onion, diced
7 cloves garlic, minced
½ cup all purpose flour
½ cup half and half
3½ cups milk (I used 2%)
3 cups chicken or vegetable broth
2 cups cooked chicken, shredded or diced
1 cup carrots, sliced into ½ inch rounds
1-2 cup (packed) baby spinach, chopped
½ teaspoon salt
1 teaspoon fresh thyme
1 teaspoon fresh parsley*
½ teaspoon nutmeg

INSTRUCTIONS
Prepare the tortellini according to directions listed on the package. (Note: you want the tortellini to finish cooking about the same time that the soup is finished cooking).
In a large pot over medium heat melt the butter with the olive oil and sauté the diced celery, onion, and garlic for 6-9 minutes or until the onions start to turn translucent. Add the flour and continue to cook for another 1-2 minutes or until the flour is completely mixed in and starts to just barely darken in color. Add the half and half, milk, and chicken broth. Allow soup to come to a boil, stirring in between so nothing sticks to the bottom of the pot. Add the chicken, carrots, tortellini, baby spinach, along with the salt, thyme, parsley, and nutmeg and stir. Serve immediately with crusty bread or crackers if desired.

MARZIA’S NOTES
The half and half in this recipe can be replaced with more milk for a lighter soup.

The chicken can be omitted for a vegetarian tortellini soup.

Use as much or as little of the spinach as you like. I love having lots of spinach in my soup so I usually do about 1½ cups.

1 teaspoon fresh thyme can be replaced with ½ teaspoon dry.
1 teaspoon fresh parsley can be replaced with ½ teaspoon dry.