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Ingredients

1 (12 ounce) package refrigerated cheese tortellini ¼ cup butter ½ large onion, finely chopped 2 cloves garlic, minced ½ teaspoon paprika ½ teaspoon ground cumin 1 pinch dried marjoram salt and freshly ground black pepper to taste ⅓ cup all-purpose flour 4 cups chicken stock 2 cups shredded cooked chicken 2 cups fresh spinach ½ cup heavy whipping cream 1 cup shredded Parmesan cheese

Nutrition Info

774.9 calories carbohydrate: 52.7 g cholesterol: 185.2 mg fat: 45.2 g fiber: 3.3 g protein: 40.2 g saturatedFat: 23.8 g servingSize: - sodium: 1773.3 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

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.
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.
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.

4 servings

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