This was a big hit with my husband. Delicious flavor and quite filling.
Ingredients
- refrigerated cheese tortellini: 1 pack (12 ounce pack)
- butter: 0.25 cup
- onion: 0.5 piece (chopped)
- garlic: 2 clove (minced)
- paprika: 0.5 tsp
- ground cumin: 0.5 tsp
- pinch dried marjoram: 1 piece
- salt and freshly ground black pepper: (to taste)
- all-purpose flour: 0.33333 cup
- chicken stock: 4 cups
- cooked chicken: 2 cups (shredded)
- spinach: 2 cups (fresh)
- heavy whipping cream: 0.5 cup
- Parmesan cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
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Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
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Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.
