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.
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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!
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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