Corinne in Season

Marry Me Chicken Tortellini Soup

Apparently it’s National Noodle Day, so this is my civic duty

Ingredients

• 2 tbsp butter
• 1 tbsp oil from the sun-dried tomato jar
• 1 onion, diced
• 2 celery ribs, diced
• 2 carrots, diced
• Salt and black pepper, to taste
• ½ tsp thyme
• ½ tsp oregano
• ½ tsp red pepper flakes
• ½ cup sun-dried tomatoes, chopped
• 3 tbsp tomato paste
• 6–7 garlic cloves, minced
• 6-8 cups chicken broth
• 1 cup heavy cream
• 16–20 oz tortellini (I used spinach and cheese tortellini)
• About 3 cups cooked chicken, shredded
• 4 oz cream cheese, softened
• ½ cup freshly grated Parmesan
• 1 bag of spinach
• 2 tbsp fresh basil, chopped

Instructions

1. Heat the butter and sun-dried tomato oil in a large pot over medium heat. Add the onion, celery, and carrots. Season with salt, pepper, herbes de Provence, and red pepper flakes. Sauté for about 5 minutes, until softened.

   2 tbsp butter · 1 tbsp oil from the sun-dried tomato jar · 1 onion, diced · 2 celery ribs, diced · 2 carrots, diced · Salt and black pepper, to taste · ½ tsp red pepper flakes

2. Stir in the sun-dried tomatoes, tomato paste, and garlic. Cook for another 1–2 minutes.

   ½ cup sun-dried tomatoes, chopped · 3 tbsp tomato paste · 6–7 garlic cloves, minced

3. Pour in the chicken broth and heavy cream. Bring to a gentle simmer and stir in the cooked chicken.

   6-8 cups chicken broth · 1 cup heavy cream · About 3 cups cooked chicken, shredded

4. Add the tortellini and cook according to the package directions, keeping the soup at a gentle simmer.

   16–20 oz tortellini (I used spinach and cheese tortellini)

5. Reduce the heat to low. Stir in the cream cheese and Parmesan until melted, then add the spinach and basil. Stir until the spinach wilts.

   4 oz cream cheese, softened · ½ cup freshly grated Parmesan · 1 bag of spinach · 2 tbsp fresh basil, chopped

6. Taste and adjust the seasoning. Add a splash of broth if you prefer a thinner soup, and serve with extra Parmesan.

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