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Chicken and Tortellini Florentine Soup

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"This was a big hit with my husband. Delicious flavor and quite filling."
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Ingredients

45 m servings 775 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
  3. Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

Nutrition Facts


Per Serving: 775 calories; 45.2 g fat; 52.7 g carbohydrates; 40.2 g protein; 185 mg cholesterol; 1773 mg sodium. Full nutrition

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