This creamy chicken tortellini soup is the epitome of comfort food!
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!
Ingredients of Creamy Chicken Tortellini Soup
- You need 2 of boneless skinless chicken breasts.
- It's 3 clove of garlic, crushed.
- Prepare 3 tbsp of all-purpose flour.
- You need 4 cup of milk.
- It's 14 oz of chicken broth.
- It's 1 1/2 cup of mushrooms, sliced.
- Prepare 1 of onion, chopped.
- You need 1/2 tsp of dried basil, crushed.
- It's 1/4 tsp of salt.
- It's 1/4 tsp of oregano, crushed.
- You need 1/8 tsp of cayenne pepper.
- It's 9 oz of tortellini.
- It's 12 oz of evaporated milk.
- It's 6 cup of baby spiniach.
- Prepare 1 of ground black pepper.
- Prepare 1 of grated parmesan cheese.
Creamy Chicken Tortellini Soup step by step
- 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..
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. Since this Slow Cooker Chicken Tortellini Soup went crazy last year, I knew that a creamy version had to make its debut! This creamy soup is so comforting and such a classic. Carrots, celery, onions, chicken, and tortellini all come together to make this soup hearty and feeling.
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