Creamy Chicken, Spinach and Mushroom Tortellini Soup

Ingredients

• 1 1/2 Tbsp olive oil
• 1 1/3 cups chopped yellow onion ((1 medium))
• 1 1/3 cups diced carrots ((about 3 medium))
• 8 oz cremini mushrooms, (sliced)
• 3 cloves garlic, (minced)
• 4 1/2 cups low-sodium chicken broth
• 1 lb bonless skinless chicken breasts, (pounded evenly to about 1/2-inch thickness)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1/4 cup unsalted butter, (sliced into 1 Tbsp pieces)
• 1/3 cup flour
• 2 1/2 cups milk
• 9 oz refrigerated three cheese tortellini
• 4 oz fresh spinach ((4 cups))
• 1/3 cup heavy cream
• Finely shredded parmesan cheese, (for serving)

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer.

2. 2

   Add in chicken broth, chicken, oregano and thyme and season with salt and pepper.

3. 3

   Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer).

4. 4

   While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute.

5. 5

   While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.

6. 6

   Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces.

7. 7

   Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute.

8. 8

   Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.