Dairy Farmers of Ontario brings us this Creamy Chicken & Mushroom Tortellini Soup, a comforting bowl of rich cream, tender chicken, and cheesy tortellini. Infused with herbs and finished with Canadian Asiago, it’s a hearty, flavourful meal perfect for cozy nights in.
Creamy Chicken & Mushroom Tortellini Soup
Serves 4
Ingredients:
- 2 tbsp (30 mL) salted Canadian butter
- 2 small boneless skinless chicken breasts, chopped (about 1 lb/500 g total)
- 1 tsp (5 mL) Italian herb seasoning
- 1 pkg (8 oz/250 g) mushrooms, sliced
- 1 shallot, finely chopped
- 1 large clove garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 2 cups (500 mL) real Canadian 35% whipping cream
- 2 cups (500 mL) vegetable or chicken broth
- 1 pkg (350 g) fresh cheese tortellini
- 1/2 cup (125 mL) shredded Canadian Asiago cheese
- 2 tbsp (30 mL) chopped fresh chives
- Chopped fresh chives and shredded Asiago for garnish
Directions:
- In a soup pot, melt butter over medium-high heat. Add chicken and Italian seasoning; cook, stirring for about 3 minutes or until chicken is starting to brown. Remove chicken to a plate.
- Add mushrooms, shallot, garlic, salt and pepper; cook, stirring for about 5 minutes or until mushrooms start to become golden.
- Pour in cream and broth; bring to a boil. Reduce heat to low and stir in tortellini and browned chicken and any accumulated juices. Simmer gently, stirring occasionally for about 5 minutes or until tortellini are just tender and chicken is no longer pink inside. Stir in Asiago and chives.
- Ladle into bowls and garnish with chives and more Asiago if desired
