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Chicken Tortellini Soup

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Image by mrfink via Flickr

This is a very hearty and easy chicken soup recipe to make.  You can use leftover chicken and refrigerated tortellini. You can also throw in any leftover veggies, and/or whatever you have on hand. Let this recipe be the base for your own delicious creation. I’ll give you some ideas and suggestions for great add ons in the what did we think area.  There will be plenty left over. You can save it for lunch or freeze it for another quick meal.

Chicken Tortellini Soup

serves 12

What you need:

  • 7 3/4 cups chicken broth
  • 1 (14.5 ounce) can stewed tomatoes, cut up
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 1/2 cups cubed cooked chicken
  • 3 cloves garlic diced
  • 1 small onion diced
  • 1 tsp Oregano

What you do:

Pour a little olive oil in the bottom of a dutch oven. Toss in your garlic and onions and let them cook a little bit until tender.

Stir in the broth, tomatoes, spinach, parm, salt, pepper and oregano.  Let it cook for a about 10 minutes.

Add the tortellini and chicken and cook for another 5 minutes or according to the tortellini instructions.

Make it a meal:

This soup has it all. The only thing I would add is some nice bread. You could also add some zucchini in the last 5 minutes. You might add some thinly sliced carrots to the mix when you start cooking the onion and garlic.  You might be surprised how many veggies you can slip into a soup like this!

What did we think:

The original recipe was a little bland, which is why I pumped it up with a bit of garlic and onion. We love pasta so next time I might also double up the tortellini.  To give it an extra kick I may also add a little white wine to the mix.  All in all this chicken soup recipe is very easy and tastes like you spent all day in the kitchen. My husband who doesn’t eat spinach ate it right up. :)

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