Chicken and Tortellini Florentine Soup

Name: Chicken and Tortellini Florentine Soup
Total time: 45
Yield: 4
Ingredients: 1 (12 ounce) package refrigerated cheese tortellini; ¼ cup butter; ½ large onion, finely chopped; 2 cloves garlic, minced; ½ teaspoon paprika; ½ teaspoon ground cumin; 1 pinch dried marjoram; salt and freshly ground black pepper to taste; ⅓ cup all-purpose flour; 4 cups chicken stock; 2 cups shredded cooked chicken; 2 cups fresh spinach; ½ cup heavy whipping cream; 1 cup shredded Parmesan cheese

Recipe by eve-h from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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1 (12 ounce) package refrigerated cheese tortellini
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¼ cup butter
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½ large onion, finely chopped
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2 cloves garlic, minced
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½ teaspoon paprika
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½ teaspoon ground cumin
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1 pinch dried marjoram

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salt and freshly ground black pepper to taste
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⅓ cup all-purpose flour
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4 cups chicken stock
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2 cups shredded cooked chicken
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2 cups fresh spinach
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½ cup heavy whipping cream
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1 cup shredded Parmesan cheese

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.