Chicken Tortellini Soup

So, after the cheese burger soup debacle, I decided this weekend was a good weekend to try again with a new soup.  After spending some time on Pintrest I found a recipe for Chicken and Gnocchi Soup (its a “copy cat” recipes of the Olive Garden version!).  After doing some in depth reading and thinking I decided that with a few tweaks I could make this soup into Chicken Tortellini Soup very easily.  I will include the link to the original recipe at the bottom of this post but will put my version (with notes!) up for all 🙂

Ingredients

4 T butter

1 large yellow onion, small diced

1 C celery, small diced

1 C Frozen Corn

2 garlic cloves, minced

¼ cup flour

1 quart half and half (the original source of this recipe recommends using

2 cups 1/2 + 1/2 and 2 cups Milk for a lighter version)

3 cups chicken broth

1½ cup carrots, finely shredded (I used a bag of matchstick cut carrots from the store)

1 cup fresh spinach, roughly chopped

¼ teaspoon thyme

½ teaspoon parsley

1 teaspoon dill

1 cup chicken, cooked and diced (I bought a roasted chicken at the store-i cleaned the whole thing and use some of it in the soup and used some to make lunch for the hubby!)

Freshly grated Parmesan cheese – for garnish

1 package Dried Tortellini  (I use Barilla brand you should find it near the pasta in your store!)

salt & pepper to taste

Instructions
**Before making this soup, cook your tortellini for slightly longer then half of the package time-my package said 12 min, I cooked them for 7**
  1. In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
  2. Sprinkle in the flour and whisk to combine. Cook for 1-2 minutes. Whisk in the flour until there are no more lumps and simmer until thickened.
  3. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes.
  4. Add the Carrots, corn, spinach leaves, thyme, parsley, chicken, and tortellini. Continue to cook until all the ingredients are just heated through.
  5. Season with salt and pepper,  top with Parmesan Cheese and serve.

Hope you enjoy!!!!!

( Here is the link to the original recipe:

http://foodfolksandfun.net/2011/01/chicken-and-gnocchi-soup-olive-garden/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s