Tortellini Soup

Quick and Easy Tortellini Soup

 

 

Ingredients:

3 tablespoons olive oil

1 clove of garlic, minced

black pepper to taste

3 stalks of celery, chopped, 1 onion diced, 3 carrots, peeled and chopped

 (or use a package or two of mirepox so this part is already prepped for you)

10oz box frozen spinach

2 cans cream of chicken soup

2 cans water

32oz chicken broth/stock

family size package of cheese (or chicken) tortellini, half cooked

 

 

Directions:

 

Put olive oil in bottom of a large stock pot on medium heat.

Saute garlic, black pepper and mirepox until tender.

 

 

 

 

Boil water for tortellini.

Once boiling, only cook the pasta for half the time it calls for on the package.

 

Once mirepox is tender, add frozen spinach to stock pot.

Break up blocks of the spinach as it cooks.

Be patient with this part. You may want to turn the heat down so the mirepox doesn't burn while you wait for the spinach to break up.

Once the spinach thaws, add cream of chicken soup and water.

 

Stir

 

 

Add chicken broth. Stir.

 

Add half-cooked tortellini. Stir.

 

Make sure the heat isn't up too high because you want the pasta to finish cooking but not puff up and overcook.

 

Once it's heated through, obviously give it a taste but it's better to not enjoy a bowl yet.

You want the pasta to soak up the broth and flavor.

It's best to wait over night or 24 hours before serving.

 

One thing I did not do but would include the next time I make this super easy soup is to include shredded rotisserie chicken. I used cheese tortellini but it would also serve this soup well to try a chicken-filled tortellini.

 

 

Enjoy!