Creamy Asiago Chicken and Mushroom Tortellini Soup

• Meat

  • 1/2 lb Chicken breasts, boneless and skinless

• Produce

  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion, small
  • 1 tsp Thyme

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 tbsp Dijon mustard

• Pasta & Grains

  • 8 oz Cheese tortellini

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Asiago cheese
  • 1/2 cup Heavy/whipping cream
  • 2 tbsp Oil or butter

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on closetcooking.com

Description

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.

Nutrition