Name: Creamy Mushroom Tortellini Soup
Yield: 2
Ingredients: 1 tbsp olive oil; 1 medium onion, finely diced; 2 medium carrots, diced; 8 oz cremini/baby bella mushrooms, sliced; 3 large cloves garlic, minced; 1 tbsp fresh sage, chopped; 1 tbsp fresh rosemary, finely chopped; 1 tsp dried thyme; 1 tbsp all-purpose flour; 2 tsp better than buillon chicken low sodium; 4 cups water; 1 cup shredded rotisserie chicken; 10 oz package tortellini; 1 cup cashew cream; Salt & black pepper; parmesan for topping

Creamy Mushroom Tortellini Soup

This creamy and cozy tortellini soup is packed with umami mushrom flavor and perfect for a chilly fall night!

Author: Lee Recipe Type: Main Dishes Dietary Preference:

High Protein

Soy Free

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Servings: 2

Directions

Heat olive oil in a medium pot over medium heat. Add onion, carrots, and mushrooms and cook with the lid on until softened and golden brown, about 10 minutes. Stir occasionally.
Stir in garlic, sage, thyme, and rosemary. Cook for 1 minute until fragrant.
Sprinkle flour over the veggies, stir well, and cook for 1-2 minutes to remove raw flour taste.
Stir in chicken stock, bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Season with plenty salt and pepper. Can continue to cook for as long as you want. May need to add additional water if it evaporates too much.
Stir in shredded rotisserie chicken. Add tortellini and cook according to package directions (usually 3-5 minutes for fresh).
Stir in the blended cashew cream. Simmer gently for another 2-3 minutes until smooth and velvety.
Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with extra parmesan

Creamy Mushroom Tortellini Soup