Creamy Asiago Chicken and Mushroom Tortellini Soup
Creamy Asiago Chicken and Mushroom Tortellini Soup requires about 40 minutes from start to finish. This recipe serves 4. One serving contains 551 calories, 30g of protein, and 29g of fat. For $3.22 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 168 people have made this recipe and would make it again. It is brought to you by Closet Cooking. It works well as a rather expensive main course. A mixture of oil, thyme, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 62%, this dish is good. Users who liked this recipe also liked Creamy Chicken, Tortellini & Mushroom Soup, Creamy Chicken, Spinach and Mushroom Tortellini Soup, and Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup asiago cheese (or parmesan), grated
8 ounces cheese tortellini
1/2 pound chicken breasts (or thighs)
4 cups chicken broth
1/2 cup cream
1 tablespoon dijon mustard
1/4 cup flour
2 cloves garlic, chopped
1 tablespoon grainy mustard
8 ounces mushrooms, sliced
2 tablespoons oil or butter
1 small onion, diced
salt and pepper to taste
1 teaspoon thyme, chopped
1/2 cup white wine (or broth)
Equipment:
sauce pan
frying pan
Cooking instruction summary:
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.Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.Add the wine and deglaze the pan.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.Remove the chicken, dice or shred it and mix it back into the soup.Add the cream and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.
Step by step:
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.
Nutrition Information:
covered percent of daily need
