Chicken and Tortellini Florentine Soup recipe
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Ingredients
- 1 (12 ounce) package refrigerated cheese tortellini ¼ cup butter ½ large onion, finely chopped 2 cloves garlic, minced ½ teaspoon paprika ½ teaspoon ground cumin 1 pinch dried marjoram salt and freshly ground black pepper to taste ⅓ cup all-purpose flour 4 cups chicken stock 2 cups shredded cooked chicken 2 cups fresh spinach ½ cup heavy whipping cream 1 cup shredded Parmesan cheese
Nutrition Info
- 774.9 caloriescarbohydrate: 52.7 gcholesterol: 185.2 mgfat: 45.2 gfiber: 3.3 gprotein: 40.2 gsaturatedFat: 23.8 gservingSize: -sodium: 1773.3 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Tortellini Florentine Soup
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil, stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
Melt butter in a pot over medium heat. Add onion and garlic, cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream, stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.