Italian Cream of Chicken Tortellini Soup

Nothing like a big bowl of soup when the weather turns cold. We wanted more of an Italian flair and came up with this fun, Italian Cream of Tortellini Soup. The blend of basil and lavender just bring out so much flavor, the creaminess helps to say comfort in every bite. 

Italian Cream of Chicken Tortellini Soup
6 cups chicken broth
​3 cups cooked chicken, cubed
4 Tbsp butter
1 onion, chopped
1/4 cup, diced celery
4 cloves garlic
2 cups baby spinach
4 oz mushrooms, sliced (optional)
2 tsp fresh thyme (1 tsp dried)
1 tsp Culinary Lavender
dash pepper and salt
1/4 cup basil, freshly chopped
2 Tbsp cornstarch
​1 cup cream (or milk)
1 package (20 oz) cheese tortellini
top with parmesan and fresh chopped basil

In a medium saucepan melt butter on medium heat, add onion, celery, garlic, saute until onions are softened about 3 minutes.
Add chicken broth, chicken, thyme, lavender, basil, dash pepper and salt and mushrooms. Bring up to a simmer and let simmer for about 10 minutes. 
Combine cornstarch and cream. Add the cream and cornstarch mix to soup as well as spinach and tortellini. Bring back up to a simmer and simmer for 7 minutes or until tortellini is cooked. Garnish soup with sliced basil and parmesan.

Go out and be inspired with lavender! Of course you can use our photo and recipe, just make sure to tag us please.