Chicken · Pasta · Soup

Asiago Tortellini and Chicken Soup

So today I came home from work and started defrosting chicken without much of a plan. I was tired and frankly a bit uninterested in cooking. Then, when I was getting the chciken out of the freezer, I saw a half bag of ravioli wrapped up in the door. I was struck by inspiration, albeit loosely so. I began to poke about after dicing the chicken and setting it to cook. The rest of this dish evolved as I cooked, and it turned out great!


For Chicken

3 chicken breasts, diced.

1 tsp cumin

salt and pepper to taste

1/2 tsp garlic and onion powder

For Soup

1 can of pinto beans

2/4 c asiago cheese (grated)

2 c heavy cream

320z chicken broth

3 Tbsp butter

3 Tbsp flour

1 Tbsp cumin

2 tsp chili powder

Salt and pepper to taste

1 tsp Garlic

2-3 Dashes of Worcestershire Sauce


Put your chicken in with the spices to begin cooking on medium heat. Make your roux (Click the link and it’ll take you to a post explaining this if you’re new to them). Add salt, pepper, garlic and to roux and then whisk in chicken broth once it’s formed. Add in heavy cream and Worcestershire sauce and bring to a boil.

Add in the Asiago cheese, pinto beans, tortellini and chicken, cook until tortellini is done.

Additional Option: I added 1 c of small shells (cooked separately to al-dente) and then added them when the rest of it was done. It’s a nice addition if you are wanting it to go farther.



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