Chicken And Tortellini Florentine Soup

• 1 (12 ounce) package refrigerated cheese tortellini
• 1/4 cup butter
• 1/2 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 pinch dried marjoram
• salt and freshly ground black pepper to taste
• 1/3 cup all-purpose flour
• 4 cups chicken stock
• 2 cups shredded cooked chicken
• 2 cups fresh spinach
• 1/2 cup heavy whipping cream
• 1 cup shredded Parmesan cheese

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.

butter, onion, garlic, paprika, ground cumin, marjoram, salt, flour, chicken stock, chicken, fresh spinach, heavy whipping cream, parmesan cheese

Taken from www.allrecipes.com/recipe/258096/chicken-and-tortellini-florentine-soup/ (may not work)