Best 2 Creamy Asiago Chicken And Mushroom Tortellini Soup Recipes

CREAMY ASIAGO CHICKEN AND MUSHROOM TORTELLINI SOUP RECIPE - (4.5/5)

Creamy Asiago Chicken and Mushroom Tortellini Soup Recipe - (4.5/5) image

Provided by margiekyle

Number Of Ingredients 15

Ingredients

2 tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour
1/2 cup white wine (or broth)
4 cups chicken broth
8 ounces cheese tortellini
1/2 pound chicken breasts (or thighs)
1/2 cup cream
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1/2 cup asiago cheese (or parmesan), grated
salt and pepper to taste

Steps:

1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes. 2.Mix in the garlic and thyme and cook, until fragrant, about 30 seconds. 3.Add the wine and deglaze the pan. 4.Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes. 5.Remove the chicken, dice or shred it and mix it back into the soup. 6.Add the cream and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat. Option: Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour. Option: Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavour goodness! Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour. Option: Add 1 tablespoon grainy mustard.

CREAMY CHICKEN TORTELLINI SOUP

Creamy Chicken Tortellini Soup image

Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.

Provided by Christina Egan

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

½ pound chicken breast, cut into bite-sized pieces
1 (14.5 ounce) can chicken broth
1 (9 ounce) package refrigerated cheese tortellini
2 (10.5 ounce) cans cream of chicken soup
2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon thyme
¼ teaspoon ground black pepper

Steps:

Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 39.9 g, Cholesterol 113.5 mg, Fat 29 g, Fiber 4 g, Protein 28.4 g, SaturatedFat 13.7 g, Sodium 1644.6 mg, Sugar 3.3 g