Creamy Chicken Tortellini Soup. Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish! This creamy chicken tortellini soup is the perfect weeknight meal! It comes together quickly and is a great meal to use up a rotisserie chicken.

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It's a luxurious combination of cooked chicken, carrots, baby spinach, and a hint of nutmeg to warm everything up. It's sure to be a hit with everyone! This creamy chicken tortellini soup is no exception. You can have Creamy Chicken Tortellini Soup using 16 components as well as 8 actions. Right here is just how we prepare.

Ingredients of Creamy Chicken Tortellini Soup

Step by step. 2 of boneless skinless chicken breasts.
Detaile. 3 clove of garlic, crushed.
Step by step. 3 tbsp of all-purpose flour.
Directions. 4 cup of milk.
Guidelines. 14 oz of chicken broth.
Step by step. 1 1/2 cup of mushrooms, sliced.
Detaile. 1 of onion, chopped.
Step by step. 1/2 tsp of dried basil, crushed.
Directions. 1/4 tsp of salt.
Instructions. 1/4 tsp of oregano, crushed.
Detaile. 1/8 tsp of cayenne pepper.
Detaile. 9 oz of tortellini.
Detaile. 12 oz of evaporated milk.
Step by step. 6 cup of baby spiniach.
Guidelines. 1 of ground black pepper.
Directions. 1 of grated parmesan cheese.

I cannot front, this soup is truly phenomenal. Richly flavored, soothing, soulful, and super comforting. Rotisserie chicken allows this to be fuss-free, and the way it bathes in the creamy broth and soaks up even more flavor, comes together like the. A creamy tomato soup with cheesy tortellini and chicken and then a pop of color from the bright green spinach.

How To Make Creamy Chicken Tortellini Soup

Cut up and gently brown chicken..
Melt butter in a large stock pot. Saute garlic and onions..
Add flour to sauteed onion and garlic to make a paste. Cook for about five minutes. Cooking the flour for at least five minutes lessens the starchy flour taste..
Gradually whisk the milk in to the paste. Heat to a creamy sauce..
Stir in broth and whisk until smooth..
Stir in cooked chicken, mushrooms, basil, oregano, cayenne pepper. Crushing the herbs together opens the flavor..
Cover and allow to slow cook for about an hour..
Stir in tortellini, ripped spiniach, and evaporated milk. Cover and slowly simmer for another 45 minutes..

I've made the Creamy tortellini soup and loved it. I'm making it again, but I'm interested in trying with frozen chopped spinach instead of fresh. The Dutch oven is the workhorse of my kitchen. For most of the year it camps out on the back of my stove awaiting the splash of oil and sizzle of onion. Some days this humble pot is filled with bread for baking, other days it's slowly simmering stock.