← Nouns Cooking · Soup Pot

Ingredients

• 30 g Butter
• 1 Onion, chopped
• 2 Carrot, sliced
• 2 celery sticks, sliced
• 3 cloves Garlic, chopped
• 3 tbsp plain flour
• 1.5 l chicken stock
• 1 tsp dried Italian herbs
• ½ tsp Paprika
• 200 ml Double (heavy) cream
• 30 g Parmesan, grated, plus extra to serve
• 300 g cooked chicken, shredded
• 300 g Cheese tortellini
• 100 g baby spinach
• ½ tsp Chilli flakes (optional)
• Salt
• Black pepper

Method

1. Melt the butter in a large pot over medium heat and cook the onion, carrots and celery for 6 min, until softened. Stir in the garlic for 1 minute.
2. Sprinkle in the flour and stir for 1 minute, then slowly pour in the stock, stirring so no lumps form. Add the herbs and paprika.
3. Bring to a boil and simmer for 8 min, until slightly thickened and the carrots are tender.
4. Stir in the cream, parmesan and chicken, then add the tortellini and simmer for 3–4 min, until the pasta is cooked and the chicken is piping hot.
5. Stir in the spinach until it wilts, season and serve with extra parmesan and chilli flakes.

Tips

• Tortellini keep soaking up broth, so add a splash of stock when reheating leftovers.
• Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper The Daring Gourmet