Creamy Asiago Chicken and Mushroom Tortellini Soup
This creamy, comforting soup combines chicken, mushrooms, and cheese tortellini in a rich, Asiago cheese-based broth. It’s a perfect bowl of warmth for chilly days!
Ingredients
- 2 tbsp oil or butter
- 8 oz mushrooms sliced
- 1 small onion diced
- 2 cloves garlic chopped
- 1 tsp thyme chopped
- ¼ cup flour rice flour for gluten-free
- ½ cup white wine or broth
- 4 cups chicken broth
- 8 oz cheese tortellini gluten-free for gluten-free
- ½ lb boneless skinless chicken breasts (or thighs)
- ½ cup heavy/whipping cream
- 1 tbsp Dijon mustard
- ½ cup Asiago cheese or Parmesan, grated
- Salt and pepper to taste
Instructions
- Cook the Mushrooms and Onions:
- Heat oil or butter in a large saucepan over medium-high heat.
- Add mushrooms and onions, and cook until the mushrooms release their liquid and it evaporates, about 10-15 minutes.
- Add Garlic, Thyme, and Flour:
- Mix in the garlic, thyme, and flour. Cook, stirring, for 1 minute.
- Deglaze and Simmer:
- Add the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Add the chicken broth, tortellini, and chicken. Bring to a boil, then reduce heat and simmer for 10 minutes, until the tortellini is tender and the chicken is cooked.
- Shred the Chicken:
- Remove the chicken, dice or shred it, and mix it back into the soup.
- Finish the Soup:
- Stir in the heavy cream, Dijon mustard, and Asiago cheese. Let the cheese melt.
- Season with salt and pepper to taste, then remove from heat.