Chicken Tortellini Soup

Makes 6 servings

Ingredients

1/4 cup Kerrygold® Unsalted Butter
1 yellow onion, diced
3 carrots, peeled and sliced
2 ribs celery, diced
3 cloves garlic, minced
1 1/2 teaspoons italian seasoning
1/4 cup King Arthur® All-Purpose Flour
1/4 cup white wine
6 cups chicken stock
1 bay leaf
3 cups rotisserie chicken, shredded
12 oz Giovanni Ranna® 5 Cheese Tortellini
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons parsley, chopped
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste

Instructions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about ~4 minutes.

Stir in garlic and Italian seasoning until fragrant, ~1 minute.

Whisk in flour until lightly browned, ~1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot.

Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, ~10 minutes.

Stir in chicken and tortellini and cook until tender, ~5 minutes.

Stir in heavy cream, peas, and parsley until heated through, ~2 minutes; season with salt and pepper, to taste.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://damndelicious.net/2024/11/08/creamy-chicken-tortellini-soup/