• 5 cups chicken broth
  • 2 cups half and half
  • 2-3 cups chicken ( I used rotisserie chicken)
  • 16 oz Cheese tortellini (one bag)
  • 2-3 stalks celery chopped
  • 1 cup cherry tomatoes diced
  • 1 small onion diced
  • 1 cup artichoke hearts
  • 4 oz cream cheese
  • 1/4 cup butter
  • 1/4 cup flour
  • 8 basil leaves chopped
  • Handful of arugula
  • 1 teaspoon dry basil
  • 1 tablespoon fresh minced garlic
  • Couple pinches of nutmeg
  • Couple pinches of cayenne pepper (optional)
  • Salt and pepper to your taste
  • Fresh grated Parmesan for garnish

Description

Creamy Chicken Italian Tortellini Soup

Directions

  1. In your dutch oven add butter, celery and onions Sautee on med/high heat for 10 mins or until soft.
  2. Add flour and cream cheese stir together until bubbly, then pour in chicken broth and whisk until blended then half and half.
  3. Toss in chicken, basil, tomatoes, artichokes, arugula, garlic and spices.
  4. Stir together and simmer on med heat for 30 mins.
  5. Taste and then add any additional salt etc, then add cheese tortellini cover for 15 mins and butta bing butta bam!
  6. Garnish with fresh grated parmesan cheese.