Chicken and Tortellini Florentine Soup
Description
Tortellini add body to this Florentine soup made with chicken, spinach, and Parmesan cheese that's ready to serve in about 45 minutes.
Ingredients
•
1 (12 ounce) package refrigerated cheese tortellini
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1/4 cup butter
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1/2 large onion, finely chopped
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2 cloves garlic, minced
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1/2 teaspoon paprika
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1/2 teaspoon ground cumin
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1 pinch dried marjoram
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salt and freshly ground black pepper to taste
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1/3 cup all-purpose flour
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4 cups chicken stock
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2 cups shredded cooked chicken
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2 cups fresh spinach
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1/2 cup heavy whipping cream
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1 cup shredded Parmesan cheese
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
2
Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
3
Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.