Tortellini Soup

This soup is so good and takes very little time.   Why not try it tonight?

• 6 T butter

• 1 c onion, diced

• 1 c carrots,  diced

• 1 c celery, diced

• 4 garlic cloves, minced

• 3 T flour

• 12 oz evaporated milk

• 32 oz chicken broth

• 4 c shredded cooked chicken

• 1 T fresh thyme

• 1 1/2 t salt

• 1 t black pepper

• 10 oz tortellini

  In a large soup pot or dutch oven, melt butter over medium-high heat. 

  Add onion, carrots, and celery. Cook for five minutes, until vegetables being to soften. Add garlic and cook for one minute, until fragrant.

  Add flour and stir to combine. Cook for one minute, stirring constantly.

  Add evaporated milk and chicken stock and stir to combine. 

  Bring to a boil and add chicken, thyme, pepper, and salt. Let soup simmer, uncovered, for five minutes.

  Add the tortellini and lower the heat to a simmer. Cook for ten minutes, until tortellini is tender. Serve warm.