Chicken Spinach Tortellini Soup Recipe

Are you casting asparagus on my cooking

Ingredients:

•1 teaspoon EVOO (olive oil)

•1 cup diced onions

•4 cloves garlic, pressed

•6 cups chicken broth

•1/2 teaspoon poultry seasoning

•1/2 teaspoon freshly ground black pepper

•2 cups cooked chicken, cut into 1-inch cubes (rotisserie chicken from the market or leftover homemade)

•1 pound baby spinach, stems trimmed and larger leaves torn in half

•2 medium tomatoes, diced or 1 medium can diced peeled tomatoes

•1/2 pound pre-made cheese tortellini (from the market refrigerator case or freezer)

•Grated Parmesan cheese for garnish, optional

Preparation:

Heat a large stockpot over medium-low heat. Add olive oil and onions. Saute, stirring often, until onions are softened and translucent, about 5 minutes. Add garlic and stir-fry another 2 minutes.

 Add chicken broth, poultry seasoning, and pepper to the pot. Bring to a low boil. Reduce heat, add tortellini, and simmer until cooked through, about 10 minutes. Stir in cooked chicken, spinach, and tomatoes. Cook an additional 5 minutes, gently stirring occasionally, until spinach is limp but still nicely green.

Garnish with Parmesan cheese, if desired. Serve soup hot with crusty bread and a fresh green salad for a complete meal.   Yield: 4 to 6 servings


Happy eating,
Elizabeth