Creamy Chicken, Spinach, Tortellini, and Mushroom Soup

Hot Soup to keep you warm during the cold winter months...

Ingredients

1 ½ Tbsp. Olive Oil

1 Medium Chopped Yellow Onion

3 Medium Diced Carrots

8 oz. Mushrooms - sliced

3 Cloves of Garlic - chopped

4 ½ Cups Low Sodium or No Sodium Chicken Broth/Stock

3 Cups Diced Cooked Chicken

1 tsp. Dried Oregano

½ tsp. Dried Thyme

¼ Cup Butter

⅓ Cup Flour

2 Cups Milk

½ Cup Fat Free Half and Half

½ Cup Half and Half

8 oz. Three Cheese Tortellini

4 Cups Fresh Spinach

Parmesan Cheese for Sprinkling

Salt and Pepper to Taste

Making your Roux:

1. In a small sauce pan, Melt butter over medium heat.

2. Add flour and cook whisking it constantly for 1 minute.

3. While whisking vigorously, slowly Pour in milk and 1 cup of the Chicken Broth.

4. Bring mixture to a boil and cook 1 minute.

5. Set aside.

After you make your Roux:

1. Saute onions, carrots, and mushrooms in olive oil for 4 minutes.

2. Add garlic and cook an additional 1 minute.

3. Then Add the remaining 3 ½ cups of chicken broth, the oregano, and the thyme.

4. Bring to a boil and then Reduce to medium heat and Simmer for 3 minutes.

5. Add tortellini and let Simmer for another 5 minutes.

6. Stir in your roux, half and half, chicken, and fresh spinach.

7. Reduce heat to low and cover until spinach wilts a bit.

8. Salt and Pepper to taste and Serve with Parmesan Cheese on top.

For a printable version of this recipe, go here:

https://docs.google.com/document/d/1okCo5vwG3eQX9BkJGAbNg2Z6YXC8ZleFxZozNzTugKk/edit?usp=sharing