Ingredients:

  • 3 Tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 oz Cremini (Baby Bella) Mushrooms, sliced
  • 3 Tbsp all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed lightly
  • Salt and black pepper to taste
  • 2 cups cooked chicken breast, shredded
  • 16 oz package refrigerated cheese tortellini
  • 5 oz fresh spinach, packed
  • 1 cup heavy cream (35% fat)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 Tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Melt butter in a large Dutch oven or stockpot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and begin to brown. Stir in the minced garlic for the last minute until fragrant.
  2. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a thick, pale paste (roux).
  3. Slowly whisk in the cold chicken broth, one cup at a time, ensuring no lumps form. Bring the mixture to a gentle simmer. Stir in the dried thyme, rosemary, salt, and pepper.
  4. Add the uncooked tortellini to the simmering broth. Cook according to package directions (usually 6-10 minutes), until they float and are tender.
  5. Once tortellini are nearly done, stir in the shredded cooked chicken. Pour in the heavy cream and Parmesan cheese. Stir gently until the soup is heated through; do not allow it to boil vigorously after adding the cream.
  6. Remove the pot from the heat. Stir in the fresh spinach until it wilts completely into the soup. Taste and adjust seasoning (salt/pepper) as needed.
  7. Ladle the Creamy Chicken, Spinach, and Mushroom Tortellini Soup into bowls immediately. Garnish generously with fresh parsley and extra Parmesan cheese before serving.