Monday, July 18, 2011

Tortellini chicken soup

Made this amazing soup last week and I know I'll make it
again. Its super easy and healthy. Try it!

1 tablespoon olive or vegetable oil
1/3 cup chopped green onions (about 5 medium)
1/3 cup julienne carrots (1 1/2x1/4x1/4 inch)
1 teaspoon finely chopped garlic
6 cups chicken broth (from two 32-oz cartons)
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup frozen small cheese-filled tortellini
1/4 teaspoon ground nutmeg, if desired
1/8 teaspoon pepper
3 cups chopped fresh spinach

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.

Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.

Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.

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