Tortellini Soup with Chicken and Spinich

I have been craving soup like no one’s business.  It’s been cold and rainy in Chicago and nothing goes with a rainy day like soup and a Johnny Depp movie 🙂

So last night we whipped up this batch of chicken tortellini soup that seriously warmed my soul.  It’s perfect for a weekday meal because it’s so easy to make!

Soup for the Soul

Ingredients:

12 oz. chicken breast

2 TBS olive oil

3 cloves garlic

2 14.5 oz cans of chicken stock

3 cups sliced mushrooms

2 cups fresh torn spinich

1 3/4 cup water

2 carrots, sliced into matchsticks or chopped into bite-sized pieces

19 oz. cheese filled tortellini

1.  Cut up chicken into bite-sized pieces and cook in the oil in a large soup stock pot (this is a 1 pot chop n’ drop kind of thing).

2.  Add garlic and cook 5 minutes, or until garlic is soft.

3.  Stir in broth and add rest of ingredients, except spinach and tortellini.

4.  Bring to a boil and then reduce heat to medium.  Add tortellini and let simmer until noodles are ready.  Stir in spinach just before serving.

5.  Enjoy!  PS-your kitchen will smell AMAZING!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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