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!






Serve with extra asiago cheese for garnish.

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:

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