Creamy Mushroom and Chicken Tortellini Soup

By: Courtesy of With Peanut Butter on Top

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients

• 1 tablespoon olive oil

• 8 ounces baby bella mushrooms, washed and sliced

• 2 tablespoons unsalted butter

• 1/2 medium yellow onion, chopped

• 3 stalks celery, chopped

• 3 large carrots, peeled and sliced

• 1 1/2 teaspoons minced garlic (approx. 3 cloves)

• 1/4 cup all purpose flour

• 1 tablespoon Italian seasoning

• 6 cups unsalted chicken stock

• 1 cup water

• 1 teaspoon salt (more or less, to taste)

• 1/2 teaspoon black pepper (more or less)

• 20 ounce cheese tortellini

• 1 cup half and half (or milk, heavy cream)

• 2/3 cup grated parmesan cheese

• 2 cups fresh baby spinach (chopped & packed)

• 2 cups cooked chicken (leftover or rotisserie)

Instructions:

1. Add olive oil to a large stock pot and place over high heat. Once the oil is hot, add the mushrooms. Saute 5-7 minutes or until the water has released from the mushrooms and cooked out of the pot. Remove to a plate.

2. Lower temperature to medium heat. Add butter and once melted & bubbly - add the carrots, celery, and onion. Saute 5-7 minutes or until fork tender.

3. Add garlic and saute 30 seconds. Add flour and Italian seasoning. Stir well to coat. Cook 1 minute.

4. Pour in stock/broth and water. Season with salt and pepper, to taste. Using a spatula, scrape along the bottom of the pot to remove any brown bits left from sauteeing.

5. Increase heat to high and bring to a boil. Once boiling, add the tortellini. Lower temperature to medium-low. Cook 5 minutes or according to package instructions.

6. Pour in half and half and parmesan cheese. Stir to thoroughly mix before adding the chopped spinach.

7. Add chicken and mushrooms to warm, cooking 5-6 minutes on a low boil until the soup has thickened.

8. Serve garnished with freshly cracked pepper and basil.