Description
This comforting and hearty soup brings together tender chicken, pillowy three-cheese tortellini, and earthy mushrooms in a velvety, luxurious broth. Perfect for chilly evenings, this all-in-one meal balances lean protein and vibrant spinach, creating a cozy dining experience that feels like a warm hug in a bowl.
Ingredients
1 1/2 tablespoons olive oil
1 1/3 cups chopped yellow onion
1 1/3 cups diced carrots
8 ounces cremini mushrooms, sliced thin
3 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and black pepper to taste
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 1/2 cups milk
9 ounces refrigerated three-cheese tortellini
3 cups fresh spinach
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and mushrooms, sautéing until soft.
Add minced garlic, oregano, and thyme, cooking until fragrant.
Pour in chicken broth and add the chicken breasts.
Simmer until chicken is cooked through, then remove, shred, and return to the pot.
In a separate small pan, melt butter and whisk in flour to make a roux.
Gradually whisk in the milk to create a smooth white sauce.
Stir the white sauce into the soup pot until combined and thickened.
Add the tortellini and simmer for 5-7 minutes until tender.
Stir in fresh spinach until just wilted and season with salt and pepper.
Notes
Ensure chicken is pounded to even thickness for uniform cooking time. Use fresh baby spinach for the best texture. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg