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A healthy light soup loaded with veggies and tortellini. Don’t forget the crusty bread!
Into a large Dutch oven add oil, onions, and garlic. Let the mixture cook over medium high heat for 2 minutes. Then add in chicken stock, and all the spices. Bring to simmer.
Add the chicken breasts, and simmer it for about 25 minutes or until chicken is tender and cooked through. Once chicken is cooked add the celery and carrots. Cook for 10 minutes more.
Remove chicken breasts from the soup using a slotted spoon and put it onto a cutting board. Shred it and return it to the pot along with the tortellini, beans, and spinach. Cook pasta according to package directions (mine took 3 minutes).
Once tortellini is cooked, ladle soup into bowls, and serve topped with Parmesan cheese and crusty bread. Enjoy.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!