Creamy Asiago Chicken and Mushroom Tortellini Soup
Ingredients
- For the Soup:
- 2 tablespoons oil or butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/4 cup all-purpose flour (use rice flour for gluten-free)
- 1/2 cup white wine (or additional chicken broth)
- 4 cups chicken broth
- 8 ounces cheese tortellini (use gluten-free tortellini if needed)
- 1/2 pound boneless, skinless chicken breasts or thighs
- 1/2 cup heavy cream or whipping cream
- 1 tablespoon Dijon mustard
- 1/2 cup Asiago cheese, grated (or Parmesan)
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables:
- Heat the oil or butter in a large saucepan over medium-high heat.
- Add the sliced mushrooms and diced onion.
- Cook for 10–15 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates.
- Add Aromatics and Thicken:
- Stir in the minced garlic and chopped thyme.
- Sprinkle the flour over the vegetables and stir well to combine.
- Cook for about 1 minute, stirring constantly.
- Deglaze the Pan:
- Pour in the white wine (or additional chicken broth) to deglaze the pan, scraping up any browned bits from the bottom.
- Add Broth, Pasta, and Chicken:
- Add the 4 cups of chicken broth to the saucepan.
- Stir in the cheese tortellini and the chicken breasts or thighs.
- Bring the soup to a boil, then reduce the heat to a simmer.
- Cook for about 10 minutes, or until the tortellini is tender and the chicken is cooked through.
- Prepare the Chicken:
- Remove the cooked chicken from the soup.
- Dice or shred the chicken into bite-sized pieces.
- Return the chicken to the soup.
- Finish the Soup:
- Stir in the heavy cream, Dijon mustard, and grated Asiago cheese.
- Allow the cheese to melt into the soup, stirring gently.
- Season with salt and pepper to taste.
- Remove the soup from heat.
- Serve:
- Ladle the soup into bowls.
- Garnish with additional grated cheese or fresh thyme if desired.
- Serve hot and enjoy!