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
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
- 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.
- Mix in the garlic, thyme and flour and cook, stirring, for a minute.
- Add the wine and deglaze the pan.
- 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.
- Remove the chicken, dice or shred it and mix it back into the soup.
- Add the cream, mustard and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.
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.)
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Yum this looks delicious! Looks so wholesome and filling
With love Hayley x
http://thelifestylemenu.co.uk/
What a hearty soup!
It has gotten a bit warmer in Chicago but I still could love a bowl of this soup!
This looks like the most decadent awesome soup ever!
Sues
Kevin, this soups rocks. Love it. Delicious. This was is being pinned to my board.
Velva
that certainly looks like it would fill you up and keep you warm- delicious!
I love Asiago, and this recipe turned out delicious!
I was wondering what particular virtues asiago brings to the table? I’ve not used it before and was tempted to go with Parm-Reg. Just because I always have a high quality wedge on hand. Talk me into Asiago! Thanks.
This recipe is also amazing with parmigiano reggiano! I like to use Asiago as an equally good alternative to P-R! 🙂
Oh god, this looks amazing!! I love the creamy comfort of this soup!! I would slurp it right up!
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!!
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.
Ingredients call for 1/4 c. flour, yet the recipe directions make no mention of using that flour.
Anonymous: Good catch! I have updated the recipe adding it to step to where the garlic and thyme are added. Thanks!
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 🙂
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.
This one was great!!
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!
On the East Coast (NY, NJ, CT, PA), somewhere near—but not in—the Deli Dept., you’ll find lots of packaged “fresh” ravioli, pasta, marinara and other sauces, also cheese spreads like-port wine, AND A FEW KINDS OF TORTELLINI, packaged in plastic. One mid priced brand here is Butoni. They are “fresh but sealed—sort of in the middle between preserved-to-death canned/frozen and hand made/store/ store made easily spoiled goods. Once you find this section (on “the outside of the store”), you’ll probably cut down on your purchases in those middle-store bomb-shelter-ready provisions.
The refrigerated and sealed store bought version is my favourite go-to tortellini!
I already had dinner..and now I want to start over with this! This recipe rocks!
I always put some tortellini in soup, and I love the idea of caramelizing the mushrooms.
Google told me that asiago is a cheese!
what cheese can be used instead?
Judy Goldin: You could use parmesan cheese instead of asiago.
This was crazy good! Wonderful been of flavors.
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.
Haha love yr comment about what type of cream. That facial cream LOL. Its Heavy Whipping Cream. Found near the milk
I made this for dinner tonight. It was a big hit. Delicious, thanks!
Sharon: I'm glad you enjoyed it!
Made this tonight…..very good!! My husband loved it. Very creamy, a perfect blend of flavors
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?
Jonathan Holt: I'm glad you enjoyed it and it does freeze well!
my sister & i just finished making this soup. wow we love it!
I made this the other night and my whole family loved it! It was great on a chilly night. LOVED the asiago. I doubled the recipe for plenty of leftovers. Thanks for the recipe! 🙂
This recipe looks really delicious. I like the use of asiago in the soup. And the chicken, mushrooms and tortellini make the soup really "substantial". Plus the wine and Dijon are nice flavor touches. Thanks for the great idea. I will post this interesting recipe tomorrow on my Reddit Web page at:
https://www.reddit.com/r/AskRedditFood/
Made this the other night & loved it!
I added spinach to it.
This may be my new favorite soup. Made as directed…was absolutely delicious! Everyone loved it.
I didn’t have any thawed out chicken so I cooked it separately in an instant pot and added when it called for chicken to be shredded. This soup was amazing and we will definitely be making it again.
I have a leftover leek. Could I use that instead of onion? Or can you recommend a recipe that calls for one leek? Thank you
Yes you can!
Can cooking wine be used in place of the wine?
Some cooking wines can contain a lot of salt or sugar and I would avoid these and just use more broth instead of wine. If your cooking wine is just wine, with nothing added, then it should work.