Creamy Asiago Chicken and Mushroom Tortellini Soup

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

  1. 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.
  2. 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.
  3. Deglaze the Pan:
    • Pour in the white wine (or additional chicken broth) to deglaze the pan, scraping up any browned bits from the bottom.
  4. 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.
  5. 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.
  6. 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.
  7. Serve:
    • Ladle the soup into bowls.
    • Garnish with additional grated cheese or fresh thyme if desired.
    • Serve hot and enjoy!