The Pioneer Woman Tasty Kitchen
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Chicken & Spinach Tortellini Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A healthy light soup loaded with veggies and tortellini. Don’t forget the crusty bread!

Ingredients

  • 1 Tablespoon Olive Oil
  • 1  Onion, Diced
  • 4 cloves Garlic, Minced
  • 4 cups Low Sodium Chicken Stock
  • 1 teaspoon Each: Oregano, Thyme, Pepper, Garlic Powder
  • ½ teaspoons Sea Salt
  • ¼ teaspoons Red Pepper Flakes
  • 2  Chicken Breasts, Boneless And Skinless
  • 3 stalks Celery, Diced
  • 3  Carrots, Sliced
  • 3 cups Spinach Tortellini Pasta Or Pasta Of Your Liking
  • 1 can 14 Oz Can, White Kidney Beans (drained And Rinsed)
  • 3 cups Baby Spinach
  • ½ cups Parmesan Cheese, Shredded

Preparation

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.

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Avatar of Amy Reed

Amy Reed on 1.15.2014

My family loves homemade soup, and this was no exception. This soup is so thick and hearty, it is almost a meal in itself. I cut down on the red pepper flakes since my people do not like that much heat. The recipe says four servings, but you could easily serve six. Definitely making this again!

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