Creamy Asiago Chicken and Mushroom Tortellini Soup
From McGough's Recipes
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 10 Min | 30 Min | 40 Min | 4 |
Ingredients
- 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 (rice flour for gluten free)
- 1/2 cup white wine (or broth)
- 4 cups chicken broth
- 8 ounces cheese tortellini (gluten free for gluten free)
- 1/2 pound boneless and skinless chicken breasts (or thighs)
- 1/2 cup heavy/whipping cream
- 1 tablespoon dijon mustard
- 1/2 cup asiago cheese (or parmesan), grated
- salt and pepper to taste
Directions
- 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.
- Mix in the garlic, thyme and flour and cook, stirring, for a minute.
- Add the wine and deglaze the pan.
- 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.
- Remove the chicken, dice or shred it and mix it back into the soup.
- Add the cream, mustard 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.
Option: Add 1 tablespoon white miso paste by mixing some of the hot pan sauce into the miso in a bowl before mixing it back into the pan sauce just after you remove from the heat. (Note: Miso is salty so go easy on seasoning with salt.)
