With the onset of fall, I’ve started eating more and more soup—it makes it easier to get warm faster. This variation of tortellini soup doesn’t use tomatoes!
Once you have everything ready to go, it takes surprisingly little time to make, and is a very healthy/filling meal. I modified it from a Pillsbury “Fast & Healthy” cookbook. I used whole wheat Buitoni tortellini and it worked out wonderfully!
In a 3-quart saucepan or Dutch oven, heat broth, water, onions, basil and garlic to boiling. Stir in chicken and tortellini. Reduce heat to medium; simmer uncovered about 4 minutes.
Add spinach; cook about 5 minutes, stirring occasionally, until spinach is wilted, tortellini is tender, and chicken is cooked through. If desired, season to taste with pepper.
Makes eight 1-cup servings.
Enjoy!
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I’ve made this a few times now. I’ve changed it up just based on what else I have hanging around. I’ve added sliced zucchini to it, used diced regular onion, etc. Always a hit!
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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cmcdon24 on 12.2.2010
I love it too! I actually put some in the freezer when I made it and just pulled it out again – it tastes great. Glad you liked it!
alysharp on 10.24.2010
This was EXCELLENT! Me and my husband loved it and it will most likely become a weekly (Sunday night) meal!
I had about 2 servings, my husband LITERALLY polished off the remainder of it!