Chicken Tortellini Soup

The high today was 27 or something ridiculous. Yesterday I think it was in the 30's. Guess what I made for dinner? You guessed it! Soup! I mean, c'mon. What else can you eat when it's cold like this? (Don't answer that. Let me have my moment. haha.)

This soup was...well...one of my favorites of my own creations, ever. I was impressed. This was a completely random experiment soup. I wanted it to have tortellini and chicken. Other than that, I kinda just went...hmmm...that sounds good. Sure. Toss it in there. And it worked MAGNIFICENTLY. This is not always the case, but, hey, every once in a while you gotta get something right, huh? Haha. And by the way...this is super duper easy. I mean, really. And it made A LOT. Family feeder for sure. I would say 6 people could eat this pretty easily. Woohoo! So here we go.

Ingredients:
-6 cups chicken broth
-4 cups water
-2 chicken breasts (boneless and skinless, of course), cubed
-1 lb fresh refrigerated tortellini (in the deli section at the grocery store)
-1.5 cups frozen chopped spinach
-1 cup diced tomatoes
-1 tablespoon onion powder
-2 tablespoons garlic powder
-1/2 cup grated parmesan
-1/2 cup grated mozzarella
-2 cups cream, 1/4 cup reserved
-2 tablespoons flour


Directions:
In a large pot, bring the broth and water to a boil over high heat. Add the chicken and let it cook for about 5 minutes, stirring occasionally. Add the spinach and tomatoes (no need to thaw or drain the spinach...just toss the frozen stuff straight in the pot). Let the soup cook another 5-10 minutes, stirring occasionally.
Add the garlic and onion powders and stir to incorporate. Add the tortellini and let cook about 5 more minutes. The tortellini won't be totally done, but that's ok since you're not totally done with the soup. :) Add the cheeses and stir to incorporate. Let the cheeses start to melt, stirring frequently to keep it from clumping up on the bottom or the pot or on the side, or whatever. Reduce the heat to medium/medium low. In a small bowl, mix the reserved 1/4 cup of cream with the two tablespoons of flour. Stir slowly into the pot. This will help thicken the soup slightly. Add the rest of the cream, stirring continuously as you pour it in. Continue stirring occasionally to let the cream incorporate with everything else. The tortellini will continue to cook too. Reduce the heat to medium low. Let the soup simmer, stirring occasionally, until it has thickened slightly. Serve hot with yummy bread, if desired. Oh yeah. Enjoy!