As the temperature drops, few things are as soothing as a piping hot bowl of soup. This Creamy Asiago Chicken and Mushroom Tortellini Soup is the perfect blend of rich flavors and creamy textures, guaranteed to warm you up from the inside out. Combining tender chicken, earthy mushrooms, and cheesy tortellini in a velvety broth, this soup is both hearty and satisfying. Let’s delve into the recipe and see how you can create this delightful dish in your own kitchen.
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 of cheese tortellini (use gluten-free tortellini if needed)
- 1/2 pound of boneless, skinless chicken breasts or thighs
- 1/2 cup heavy/whipping cream
- 1 tablespoon dijon mustard
- 1/2 cup grated Asiago cheese (or Parmesan)
- Salt and pepper to taste
Instructions:
- Sautéing the Vegetables: In a large pot, heat the oil or butter over medium heat. Add the sliced mushrooms and diced onion, cooking until the mushrooms are browned and the onion is soft, about 5-7 minutes. Add the chopped garlic and thyme, sautéing for another minute until fragrant.
- Creating the Roux: Sprinkle the flour over the vegetables, stirring constantly to avoid lumps. Cook for 2-3 minutes until the flour is lightly golden.
- Deglazing the Pot: Pour in the white wine (or broth), scraping the bottom of the pot to release any browned bits. Allow it to simmer for a few minutes until the liquid diminishes a bit.
- Adding the Broth and Chicken: Stir in the chicken broth and bring the mixture to a boil. Add the chicken breasts (or thighs), reducing the heat to a simmer. Cook until the chicken is fully cooked and tender, about 15-20 minutes. Remove the chicken from the pot, shred it with two forks, and set it aside.
- Cooking the Tortellini: Add the tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes.
- Bringing it All Together: Reduce the heat to low and stir in the heavy cream, dijon mustard, grated asiago cheese, and the shredded chicken. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the cheese is melted and the soup is heated through.
- Serving: Ladle the soup into bowls and garnish with additional grated asiago cheese or fresh thyme if desired. Serve hot and enjoy the comforting flavors of this creamy delight.
Conclusion:
This Creamy Asiago Chicken and Mushroom Tortellini Soup is more than just a meal; it’s a warm, comforting hug in a bowl. The combination of tender chicken, earthy mushrooms, and cheesy tortellini in a rich, creamy broth makes it an irresistible dish for any occasion. Whether you’re serving it as a cozy family dinner or a special treat for guests, this soup is sure to be a hit. Embrace the warmth and savor each spoonful of this delicious creation. Enjoy!