chicken tortellini soup
This is my sister, Sandy's, recipe and she prepared it for the Curious Cuisiners meeting on May 17th.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 4 cloves garlic/crushed
- 1 - onion/chopped
- 8 ounces optional-mushrooms
- 32 ounces chicken broth, low salt
- 29 ounces diced tomatoes with liquid
- 16 ounces frozen chopped spinach
- 20 ounces 3 cheese tortellini
- 1 - rotisserie chicken, deboned/skinned
- 2 tablespoons olive oil
- dash optional-mrs. dash spicy
How To Make chicken tortellini soup
-
Step 1In a stock pot, cook onion & garlic in olive oil till onion is translucent (medium heat). Do not burn garlic. Add mushrooms if using & cook till tender.
-
Step 2Increase heat to HI and add broth and diced tomatoes with juice. Cover and bring to a boil then reduce heat. simmer 10 minutes.
-
Step 3Dice chicken discarding skin and bones. Add frozen spinach to soup, raise heat to keep at simmer if needed. Cook 5 minutes. Add tortellini, cook 5 minutes. Add chicken, simmer till hot. Top each serving with grated parmesan if desired.
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Step 4If you like a little bite...add Mrs. Dash Spicy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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