Tortellini Soup And Cheesy Garlic Bread

A heartwarming tortellini soup with rich chicken base, vegetables, herbs, cheese and bacon, and accompanied by cheesy garlic bread to make your autumn meals cozy and delicious. Prep time: 20 minutes. Cooking time: 50 minutes.

By @ruefig

Original recipe source

Cook time: 70 minutes

Servings: 6

Ingredients

• 3 3 chicken breast
• 1 tbsp 1 tbsp olive oil for marinate
• 0.25 tsp 1/4 tsp chicken bouillon
• 1 tsp 1 tsp salt
• 1 tsp 1 tsp garlic powder
• 1.5 tsp 1tsp + 1/2 tsp paprika
• 0 pepper (I did 6 turns of the pepper grinder)
• 1 tbsp 1 tbsp olive oil for cooking
• 2 tbsp 2 tbsp salted butter
• 0.5 1/2 yellow onion, diced
• 4 clove 4 clove garlic, minced
• 4 4 small carrots, diced
• 3 stick 3 celery stick, diced
• 0.5 1/2 leek, cut in half and thinly sliced
• 5 tbsp 5 tbsp all-purpose flour
• 1 tbsp 1 tbsp olive oil
• 32 oz 1 carton chicken broth (32oz)
• 1 1 spring of rosemary
• 1 1 spring of thyme
• 1.5 cup 1 cup + 1/2 cup milk
• 1.5 cup 1 cup + 1/2 heavy cream
• 0.5 cup 1/2 cup grated parmesan (add more if you like)
• 0.5 tsp 1/2 tsp black pepper (adjust to your liking)
• 1.5 tsp 1 tsp + 1/2 tsp Italian seasoning
• 0.125 tsp nutmeg
• 0 salt to taste
• 2 pack 2 pack of 10oz Four Cheese tortellini
• 1 cup 1 cup baby spinach (add more if you like)
• 2 2 spring of parsley, chopped
• 1 few a few basil for garnish
• 1 grated parmesan for garnish
• 1 bacon bits for garnish (I lay the bacon on a parchment paper on a baking sheet, bake them at 375F for around 25 minutes or until its crispy)

Instructions

1. In a bowl, combine the chicken breasts with olive oil, chicken bouillon, salt, garlic powder, paprika, and pepper. Mix until the chicken is well coated.
2. Heat olive oil in a pan over medium heat. Add the marinated chicken breasts and cook until browned on both sides. Remove and set them aside.
3. In a large pot, melt butter over medium heat. Add onion, garlic, carrots, celery sticks and leek. Sauté until the onion becomes translucent.
4. Stir in the flour, blending it into the mixture until there are no clumps left. Cook for a few more minutes.
5. Pour in chicken broth gradually while stirring. Add olive oil and springs of rosemary and thyme. Bring to a simmer.
6. Add diced cooked chicken, milk, heavy cream, grated parmesan, pepper, Italian seasoning, nutmeg, salt to taste, Four cheese tortellini to the soup. Stir well and simmer for 15 minutes.
7. Add the spinach and chopped parsley and continue to cook for another 5 minutes or until the spinach is wilted.
8. Garnish with basil, more parmesan, and crispy bacon bits before serving the soup hot.