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Saturday, February 3, 2018

Chicken Tortellini with Spinach Soup

Whenever it's cold and gray outside, I crave soup – except when I crave pasta. Well, why can't we have both?


  • 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


  1. 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. 
  2.  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 
  3. 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.