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Chicken and Tortellini Florentine Soup

5

45 min

Chicken and Tortellini Florentine Soup

Chicken and Tortellini Florentine Soup Photo 1

Time

45 min

Serving

4 persons

Calories

775

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
This was a big hit with my husband. Delicious flavor and quite filling.

Ingredients

  • refrigerated cheese tortellini: 1 pack (12 ounce pack)
  • butter: 0.25 cup
  • onion: 0.5 piece (chopped)
  • garlic: 2 clove (minced)
  • paprika: 0.5 tsp
  • ground cumin: 0.5 tsp
  • pinch dried marjoram: 1 piece
  • salt and freshly ground black pepper: (to taste)
  • all-purpose flour: 0.33333 cup
  • chicken stock: 4 cups
  • cooked chicken: 2 cups (shredded)
  • spinach: 2 cups (fresh)
  • heavy whipping cream: 0.5 cup
  • Parmesan cheese: 1 cup (shredded)

Metric Conversion

Stages of cooking

Chicken and Tortellini Florentine Soup Photo 21
Chicken and Tortellini Florentine Soup Photo 32
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  1. 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.
    Chicken and Tortellini Florentine Soup Photo 2
  2. 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.
    Chicken and Tortellini Florentine Soup Photo 3
  3. 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.
    Chicken and Tortellini Florentine Soup Photo 4

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