Creamy Asiago Chicken and Mushroom Tortellini Soup
- 2 tablespoons oil or butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup flour
- 1/2 cup white wine (or broth)
- 4 cups chicken broth
- 8 ounces cheese tortellini
- 1/2 pound chicken breasts (or thighs)
- 1/2 cup cream
- 1 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1/2 cup asiago cheese (or parmesan), grated
- salt and pepper to taste
Preparation time 10mins
Cooking time 40mins
Adapted from closetcooking.com
1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes.
2.Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
3.Add the wine and deglaze the pan.
4.Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes.
5.Remove the chicken, dice or shred it and mix it back into the soup.
6.Add the cream and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.
Option: Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour.
Option: Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavour goodness!
Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour.
Option: Add 1 tablespoon grainy mustard.