My kitchen remodel is now about 80% complete (just waiting for countertops, a sink and dishwasher, backsplash tile and some finishing work). So, even though I’m working from a folding table in the dining room, I have an oven and stove now, and am making up for lost time with fall comfort food. Seriously, once the calendar hits October or so, I’m ready to make allthesoups and roast alltheveggies.
Except this year, October (and most of November) came and went, and I was unable to do that for lack of a working kitchen. So like I said, I’m making up for lost time. I’ve made three pots of homemade soup in the last week, and I have no plans to stop anytime soon.
Milk Means More is highlighting “easy does it” meals this month, and this one-pot soup certainly qualifies. It’s as easy as sautéing some veggies, then some chicken, then adding broth, refrigerated cheese tortellini and kale. Finish with a touch of cream for extra deliciousness. I’m almost embarrassed to tell you how quickly Jeff and I finished this whole pot off. It was crazy good, and I hope you’ll consider this recipe the next time a homemade soup craving hits.
P.S. Always have leftover turkey after Thanksgiving? Me too. Make this soup with turkey instead of chicken. Just stir the cooked turkey in at the same time you add the tortellini.
The dairy products used in this Creamy Chicken, Tortellini & Mushroom Soup were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.
- 3 tablespoons unsalted butter, divided
- 2 medium carrots, peeled and chopped
- 1/4 white onion, chopped
- 2 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1/4 cup dry white wine (optional)
- 4 cups (32 ounces) less-sodium chicken broth
- 1 package (9 ounces) refrigerated three cheese tortellini
- 1/2 bunch lacinato kale, thinly sliced (curly kale works, too!)
- 1 cup heavy cream
- In large pot, heat 2 tablespoons butter over medium-high heat. Add carrots and onion; cook 3 to 4 minutes or until vegetables begin to soften, stirring occasionally.
- Reduce heat to medium; add garlic and mushrooms. Cook 5 to 6 minutes or until mushrooms are browned; stirring occasionally. Remove from heat and stir in thyme, salt and pepper. Transfer mushroom mixture to medium bowl; return pot to stove and increase heat to medium-high.
- Add chicken and remaining 1 tablespoon of butter to pot. Cook 4 to 5 minutes or until chicken is lightly browned (it does not need to be cooked all the way through at this point); stirring occasionally. If using, stir in wine; cook 1 minute.
- Add chicken broth; heat to boiling over medium-high heat. Add tortellini; cook 3 minutes, stirring occasionally. Add kale; cook an additional 4 minutes, stirring occasionally.
- Reduce heat to medium-low. Stir in cream and mushroom mixture; cook 2 minutes or until mushrooms are warmed through. Serve immediately.
Home Chef Tip: Although the wine is optional, it adds a bright acidic flavor that cuts through the richness of the cream and cheese, and makes you want to keep going back for more bites. Don't want to use wine? That's fine. Stir in a few teaspoons of fresh lemon juice at the very end, for the same effect.
Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.