Description
This comforting and nourishing soup combines tender chicken, soft three-cheese tortellini, and earthy cremini mushrooms in a velvety, garlic-herb broth. Designed for busy weeknights, this one-pot meal is packed with protein and fresh greens, offering an elevated, restaurant-quality dining experience at home. It is a wholesome, indulgent yet restorative dish that brings warmth to your table with every spoonful.
Ingredients
1 1/2 tablespoons olive oil
1 1/3 cups chopped yellow onion
1 1/3 cups diced carrots
8 oz cremini mushrooms, thinly sliced
3 cloves garlic, finely minced
4 1/2 cups organic low-sodium chicken broth
1 lb boneless skinless chicken breasts, pounded to 1/2-inch thickness
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Sea salt and freshly cracked black pepper to taste
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 1/2 cups whole milk
9 oz refrigerated three-cheese tortellini
4 cups fresh baby spinach
1/3 cup heavy cream
Finely shredded parmesan cheese for garnish
Instructions
Heat olive oil in a large pot over medium heat and sauté onion, carrots, and mushrooms until tender.
Add minced garlic and cook until fragrant.
Pour in chicken broth, add the chicken breasts, oregano, thyme, salt, and pepper.
Simmer until the chicken is cooked through, then remove the chicken, shred it, and set aside.
In a separate small saucepan, melt the butter, whisk in flour to create a roux, then gradually whisk in the milk until thickened.
Stir the creamy roux mixture into the main pot.
Add the tortellini to the soup and cook according to package directions until tender.
Stir in the shredded chicken, fresh baby spinach, and heavy cream.
Cook just until the spinach wilts.
Serve hot with a generous sprinkle of parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. If the soup thickens too much upon standing, add a splash of broth before reheating.