A comforting and flavorful soup featuring cheese tortellini, tender chicken, and vibrant spinach in a creamy, Parmesan-infused broth. Perfect for a cozy night in!

Follow The Directions

01

Step

9 mins

Cook Tortellini: 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 and set aside.

02

Step

5 mins

Sauté Aromatics: Melt butter in a large pot or Dutch oven over medium heat. Add onion and garlic; cook and stir until onion is softened and translucent (about 5 minutes). Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low.

03

Step

1 mins

Create Roux: Stir flour into the pot, ensuring it's fully incorporated into the butter and aromatics. Cook for 1-2 minutes, stirring constantly, to create a light roux.

04

Step

5 mins

Add Stock: Whisk in chicken stock slowly, ensuring there are no lumps. Bring the soup to a simmer, stirring frequently, until slightly thickened (about 5-7 minutes).

05

Step

Combine and Finish: Add tortellini, chicken, spinach, and heavy cream to the pot. Stir until heated through and the spinach is wilted (about 5 minutes). Stir in Parmesan cheese until melted and the soup is creamy (1 to 2 minutes).