Recipe of Ultimate Creamy Chicken Tortelloni Soup

Creamy Chicken Tortelloni Soup. Add the garlic and fresh herbs then cook for another minute. Pour in the chicken stock and cream then bring to a simmer. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black.

Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup. Stir in heavy cream, spinach, and parsley.

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, creamy chicken tortelloni soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Add the garlic and fresh herbs then cook for another minute. Pour in the chicken stock and cream then bring to a simmer. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black.

Creamy Chicken Tortelloni Soup is one of the most favored of recent trending meals on earth. It's simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They're fine and they look wonderful. Creamy Chicken Tortelloni Soup is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have creamy chicken tortelloni soup using 0 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Chicken Tortelloni Soup:

Add a little more cream if desired. Taste, then salt and pepper as needed. Allow soup to come to a boil, keep stirring as necessary so that nothing sticks to the bottom of the pot. Add the chicken, tortellini, baby spinach, along with the thyme and nutmeg and stir.

Instructions to make Creamy Chicken Tortelloni Soup:

1. Step 1 Prep all your ingredients. I season the chicken and vegetables separately. Layering flavor wherever I can..
2. Step 2 In large stock pot add oil and cook garlic over a medium low heat. Cook just 2 minutes. Then add the trinity of vegetables. That's the onion, carrot and celery..
3. Step 3 Cook for about 5-8 minutes. You want to start to get vegetables tender but not add color..
4. Step 4 Remove vegetables into a bowl and set aside. Now cook chicken until no longer pink..
5. Step 5 Remove chicken and set aside..
6. Step 6 Add butter into the pan and melt. Then add flour and stir until incorporated. Cook four to 5 5 minutes to cook off raw flour flavor and add a touch of color to the flour..
7. Step 7 Add stock. Whisk until smooth. While that is cooking start your tortelloni. Cook them two minutes under the package directions, drain and set aside. I cook my in extra broth to bring more flavor. This is optional..
8. Step 8 Back to the stock. Add the spinach and kale. Bring this mixture to a boil over medium high heat. Once it comes to a boil bring it back down to medium heat. Add back chicken and vegetables. Taste now to adjust seasonings to your liking..
9. Step 9 Cook two minutes. Add cream and grated cheese. Stir..
10. Step 10 This should be thickened but still a loose consistency. Add tortelloni and heat 1 minute. Remove from heat and let side several minutes..
11. Step 11 Serve with a crusty bread or side salad. Sprinkle extra freshly grated cheese to serve..

Let everything come back to a simmer before turning the stove off. Sprinkle grated parmesan in small handfuls, stirring until melted between additions. Add nutmeg, salt, and pepper, then stir again. Add spinach, and stir until wilted. Add the half and half, and stir, then serve immediately.

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