Chicken and Tortellini Florentine Soup

Tortellini add body to this Florentine soup made with chicken, spinach, and Parmesan cheese that's ready to serve in about 45 minutes.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 775 Calories

Ingredients

• 2 cloves garlic, minced
• 1 pinch dried marjoram
• salt and freshly ground black pepper to taste
• 4 cups chicken stock
• 2 cups fresh spinach
• 1 cup shredded Parmesan cheese
• 2 cups shredded cooked chicken
• 1 (12 ounce) package refrigerated cheese tortellini
• 0.5 teaspoon paprika
• 0.25 cup butter
• 0.5 cup heavy whipping cream
• 0.33333334326744 cup all-purpose flour
• 0.5 teaspoon ground cumin
• 0.5 large onion, finely chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.