I'm SOUPer excited to share this recipe for Chicken Tortellini Soup, but first let's get to know each other. My name is Mags and I'll be posting frequently here on READ EAT then REPEAT. I'm a foodie and a(n)
I love pasta. I love chicken. I love tomatoes. I love spinach. I love this soup and I think you will too, so gather these ingredients!
6 c. chicken broth
2 - 14 oz. cans diced tomatoes with basil, garlic, and oregano, not drained
28 oz. can chicken, drained
15.5 oz. can white kidney beans, drained and rinsed
20 oz. package Buitoni Three Cheese Tortellini
3 c. fresh spinach, washed
6 leaves fresh basil, chopped
2 cloves fresh garlic, minced or chopped finely
First things first, grab yourself a soup pot. Combine the chicken broth, tomatoes, minced garlic, basil, and chicken and bring to a low boil over medium-high heat.
Your boiling deliciousness should look and smell something like this. Stop smelling the computer screen, silly goose.
Add the spinach, beans, and tortellini then return to a low boil for about 5 minutes or until the pasta is nice and tender. Stir the pot occasionally.
This is getting good. Real good.
You're done. Yes, it's that easy. This dish is a breeze. In under 30 minutes, you can whip up 8 servings of a hearty soup and still dirty only one pot. I suggest pairing this soup with a small spring mix salad dressed in olive oil and vinegar as well as some nicely toasted French bread. (I'm aware the dish is Italian. I'm an equal opportunity bread eater.)
Look at it. Would you just look at it? Actually, don't just look at it, make the dang soup. Eat it!
Hey now, hey now, this is what dreams are made of.
Try it. Love it. Repeat. Let me know how your cooking adventure goes and as always, any feedback is welcome.
Ta-ta for now,
Mags
COMING SOON TO REtR: My thoughts on the popular memoir,The Glass Castle by Jeanette Walls.
