Chicken Tortellini Soup
Shared with me by:
Cami G (friend)
You can make this soup in less than 20 minutes!
Ingredients
3 cloves garlic, minced
2 T. olive oil
8 c. (64 oz.) chicken stock (I use Kitchen Basics)
14.5 oz. can petit diced tomatoes
1 lb. pre-cooked chicken, diced or shredded (see note)
19 oz. pkg. 3-cheese tortellini (frozen)
9 oz. fresh baby spinach (if leaves are big, roughly chop up)
1/4 c. basil pesto
Grated parmesan cheese, for serving.
Instructions
In a large soup pot, sauté garlic in oil for 1 minute.
Add chicken broth, tomatoes and pre-cooked chicken. Bring to a boil and add tortellini. Cook tortellini as directed on package (about 6 minutes). In the last minute of cooking time, add spinach and pesto. Cook until spinach is wilted.
Serve with Parmesan cheese. Serves 6.
NOTE: For chicken, I make the day before or prior to making the soup. I season with salt, pepper and a little poultry seasoning. Place in a lightly greased baking dish, cover and bake in the oven at 350 degrees for 50 minutes or until cooked through. I let cool for about 20 minutes, then break apart and refrigerate until I am ready to make the soup.