Chicken and Tortellini Florentine Soup recipe

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Ingredients

1 (12 ounce) package refrigerated cheese tortellini
¼ cup butter
½ large onion, finely chopped
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon ground cumin
1 pinch dried marjoram
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
4 cups chicken stock
2 cups shredded cooked chicken
2 cups fresh spinach
½ cup heavy whipping cream
1 cup shredded Parmesan cheese

Nutrition Info

774.9 calories
carbohydrate: 52.7 g
cholesterol: 185.2 mg
fat: 45.2 g
fiber: 3.3 g
protein: 40.2 g
saturatedFat: 23.8 g
servingSize: -
sodium: 1773.3 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

This was a big hit with my husband. Delicious flavor and quite filling.

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