Creamy Chicken Tortellini Soup

Ingredients of Creamy Chicken Tortellini Soup

1. Prepare 2 of boneless skinless chicken breasts.
2. You need 3 clove of garlic, crushed.
3. You need 3 tbsp of all-purpose flour.
4. It's 4 cup of milk.
5. You need 14 oz of chicken broth.
6. It's 1 1/2 cup of mushrooms, sliced.
7. It's 1 of onion, chopped.
8. It's 1/2 tsp of dried basil, crushed.
9. You need 1/4 tsp of salt.
10. It's 1/4 tsp of oregano, crushed.
11. You need 1/8 tsp of cayenne pepper.
12. You need 9 oz of tortellini.
13. It's 12 oz of evaporated milk.
14. It's 6 cup of baby spiniach.
15. You need 1 of ground black pepper.
16. Prepare 1 of grated parmesan cheese.

Creamy Chicken Tortellini Soup instructions

1. Cut up and gently brown chicken..
2. Melt butter in a large stock pot. Saute garlic and onions..
3. 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..
4. Gradually whisk the milk in to the paste. Heat to a creamy sauce..
5. Stir in broth and whisk until smooth..
6. Stir in cooked chicken, mushrooms, basil, oregano, cayenne pepper. Crushing the herbs together opens the flavor..
7. Cover and allow to slow cook for about an hour..
8. Stir in tortellini, ripped spiniach, and evaporated milk. Cover and slowly simmer for another 45 minutes..

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