Name: Chicken and Tortellini Florentine Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Refrigerated cheese tortellini - 1 (12 ounce) package; Butter - ¼ cup; Onion, finely chopped - ½ large; Garlic, minced - 2 cloves; Paprika - ½ teaspoon; Ground cumin - ½ teaspoon; Dried marjoram - 1 pinch; Salt and freshly ground black pepper to taste - 1 pinch; All-purpose flour - ⅓ cup; Chicken stock - 4 cups; Shredded cooked chicken - 2 cups; Fresh spinach - 2 cups; Heavy whipping cream - ½ cup; Shredded Parmesan cheese - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Tortellini Florentine Soup

1. Refrigerated cheese tortellini - 1 (12 ounce) package

2. Butter - ¼ cup

3. Onion, finely chopped - ½ large

4. Garlic, minced - 2 cloves

5. Paprika - ½ teaspoon

6. Ground cumin - ½ teaspoon

7. Dried marjoram - 1 pinch

8. Salt and freshly ground black pepper to taste - 1 pinch

9. All-purpose flour - ⅓ cup

10. Chicken stock - 4 cups

11. Shredded cooked chicken - 2 cups

12. Fresh spinach - 2 cups

13. Heavy whipping cream - ½ cup

14. Shredded Parmesan cheese - 1 cup

How to cook deliciously - Chicken and Tortellini Florentine Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.