Ingredients
1½tbspolive oil
1⅓cupsyellow onion,(1 medium), chopped
1⅓cupscarrots,(about 3 medium), diced
8ozcremini mushrooms,sliced
3clovesgarlic,minced
4½cupslow-sodium chicken broth
1lbboneless skinless chicken breasts,pounded evenly to about ½-inch thickness
1tsporegano,dried
½tspthyme,dried
salt and freshly ground black pepper
¼cupunsalted butter,sliced into 1 tbsp pieces
⅓cupflour
2½cupsmilk
9ozthree cheese tortellini,refrigerated
4ozfresh spinach,(4 cups)
⅓cupheavy cream
parmesan cheese,finely shredded, for serving
Preparation
Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute for 3 minutes then add garlic and saute for 1 minute longer.
Add in chicken broth, chicken, oregano and thyme and season with salt and pepper.
Bring to a boil, then reduce heat to medium-low, cover pot with a lid and allow to simmer for 10 to15 minutes until chicken is cooked through (it should register 165 degrees F in the center on an instant read thermometer).
While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly for 1 minute.
While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
Remove cooked chicken from soup and transfer to a cutting board, let rest for 5 minutes then cut into pieces.
Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during the last 1 minute of cooking.
Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.
