Whenever it's cold and gray outside, I crave soup – except when I crave pasta. Well, why can't we have both?
Ingredients
- 1 stick butter
- 1 1/3 cups chopped onion (1 medium)
- 1 1/3 cups diced carrots (about 3 medium)
- 3 cloves garlic , minced
- 4 1/2 cups low-sodium chicken broth
- 1 lb cut up cooked chicken
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1/3 cup flour
- 2 1/2 cups milk
- 9 oz refrigerated three cheese tortellini
- 4 oz fresh spinach (4 cups) cut finely
- 1/3 cup heavy cream
- Shredded cheese , for serving
Instructions
- Heat butter in a large pot over medium-high heat. Add onion and carrots saute' 3 minutes then add garlic and saute' 1 minute longer.
- 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. Add in chicken broth, 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
- Add cooked chicken and cooked tortellini to soup in pot, cover pot with lid and allow to simmer about 7 minutes... add in spinach during last 1 minute. Stir in chicken and cream. Serve warm with shredded cheese.
