Creamy Asiago Chicken and Mushroom Tortellini Soup

Creamy Asiago Chicken and Mushroom Tortellini Soup
While the weather is still cool enough I have another soup to share and this one is a tasty creamy asiago chicken and mushroom tortellini soup. The flavour combination of the chicken, mushrooms and especially the asiago in this soup is pretty simple and yet amazingly good! This soup takes a bit longer to make because you have to cook the mushrooms first but other than that everything is pretty straight forward and you can be enjoying a bowl in very little time at all; even on a busy work night! I like to add a touch of tangy spiciness with dijon and grainy mustard and as has become pretty common for me, I like to season this soup with a touch of miso paste to add a hint of umami. No matter how you cut it this soup is a bowl of pure comfort food that is welcome any time!

Creamy Asiago Chicken and Mushroom Tortellini Soup

Creamy Asiago Chicken and Mushroom Tortellini Soup

Creamy Asiago Chicken and Mushroom Tortellini Soup
Serve with extra asiago cheese for garnish.

Creamy Asiago Chicken and Mushroom Tortellini Soup
Creamy Asiago Chicken and Mushroom Tortellini Soup

Creamy Asiago Chicken and Mushroom Tortellini Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4 (2 cup servings)

A creamy chicken and mushroom soup with asiago cheese.


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
  1. 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.
  2. Mix in the garlic, thyme and flour and cook, stirring, for a minute.
  3. Add the wine and deglaze the pan.
  4. 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.
  5. Remove the chicken, dice or shred it and mix it back into the soup.
  6. Add the cream, mustard and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.

Option: Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour.
Option: Cook the mushrooms even longer, until they start to caramelize, for more mushroom-y flavour goodness!
Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour.
Option: Add 1 tablespoon grainy mustard.
Option: Add 1 tablespoon white miso paste by mixing some of the hot pan sauce into the miso in a bowl before mixing it back into the pan sauce just after you remove from the heat. (Note: Miso is salty so go easy on seasoning with salt.)
Nutrition Facts: Calories 490, Fat 18.3g (Saturated 4.9g, Trans 0), Cholesterol 63mg, Sodium 1165mg, Carbs 42.3g (Fiber 2g, Sugars 3.3g), Protein 41.5g
Nutrition by: Nutritional facts powered by Edamam

26 comments:

Hayley Appleford said...

Yum this looks delicious! Looks so wholesome and filling

With love Hayley x

http://thelifestylemenu.co.uk/

Maria said...

What a hearty soup!

Grandbabycakes said...

It has gotten a bit warmer in Chicago but I still could love a bowl of this soup!

We Are Not Martha said...

This looks like the most decadent awesome soup ever!

Sues

Velva said...

Kevin, this soups rocks. Love it. Delicious. This was is being pinned to my board.

Velva

Heather Christo said...

that certainly looks like it would fill you up and keep you warm- delicious!

Manu said...

I love Asiago, and this recipe turned out delicious!

Julie @ Table for Two said...

Oh god, this looks amazing!! I love the creamy comfort of this soup!! I would slurp it right up!

Alice @ Hip Foodie Mom said...

Kevin, you are seriously the KING of making and photographing gorgeous food. . I can literally see how much flavor you have going on here!!! and love the mustards!!

Anonymous said...

Can I leave out the mushrooms, I really don't like them? Will it change the tast of the soup. I love all the other ingredients in the soup.

Anonymous said...

Ingredients call for 1/4 c. flour, yet the recipe directions make no mention of using that flour.

Kevin Lynch said...

Anonymous: Good catch! I have updated the recipe adding it to step to where the garlic and thyme are added. Thanks!

Anonymous said...

I've never had tortellini before... I'm guessing it's store bought as is? Do you have any brand recommendations? That soup look delicious :)

Kevin Lynch said...

Anonymous: I use store bought fresh tortellini and I usually go for a three cheese one, though spinach would also be good in this. I forget which brand is the one that I usually go for.

Anonymous said...

This one was great!!

Anonymous said...

Okay, one more question about the tortellini - store bought fresh tortellini... is not frozen I'm guessing? I figured since it has cheese it wouldn't be in the (dried) pasta aisle or anything so I'm wondering where in the store fresh tortellini would generally be located. Thanks for answering questions so quickly :) I really appreciate it. Definitely going to make this soon!

Shawn @ I Wash You Dry said...

I already had dinner..and now I want to start over with this! This recipe rocks!

Kit Graham said...

I always put some tortellini in soup, and I love the idea of caramelizing the mushrooms.

Judy Goldin said...

Google told me that asiago is a cheese!
what cheese can be used instead?

Kevin Lynch said...

Judy Goldin: You could use parmesan cheese instead of asiago.

Anonymous said...

This was crazy good! Wonderful been of flavors.

Evita Rozenberga said...

I'd really like to cook this but I got confused about the cream. What kind of cream is this? Cream cheese, sour cream, facial cream? It's confusing.

Sharon said...

I made this for dinner tonight. It was a big hit. Delicious, thanks!

Kevin Lynch said...

Sharon: I'm glad you enjoyed it!

Jonathan Holt said...

I had this tonight and it was delicious!!! However, I doubled the recipe and I have too much leftover. I was curious if you can freeze a cream/cheese based soup like this?

Kevin Lynch said...

Jonathan Holt: I'm glad you enjoyed it and it does freeze well!

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