I’m not one to normally post my own recipes on here, but this soup was just too good not to share. I’m not sure why I all of a sudden had the urge for soup, but I sure am glad it resulted in this 🙂 This was incredibly easy to make, and can be made even easier if you buy a rotisserie chicken and use that instead of cooking your own.
- 64 ounces of low sodium chicken broth (plus 1-2 cups more if you like brothy, thin soups)
- 4 carrots, diced into small pieces
- 2 14.5 oz cans of diced tomatoes, do not drain
- 2 cups of frozen, chopped spinach
- 2 cloves of garlic, grated
- 2 large chicken breasts, boiled in salted water until cooked through and diced into small pieces (about the same size as the carrots). Time will vary based on thickness so check the temperature or cut the chicken open to check (or use the rotisserie chicken as noted above)
- 1 T. EVOO
- 3 cups of your favorite, preferably fresh, tortellini
- salt and pepper, to taste
- In a very large soup pot, add the EVOO and grated garlic and saute over low/medium for about 1-2 minutes.
- Add in the diced carrots and cook for another 3-4 minutes, until they start to soften. Season with salt and pepper during this step.
- Next, add the chicken stock, diced tomatoes (with the juice), diced chicken and frozen spinach. Bring to a boil.
- Add in the tortellini and cook according to package instructions. Mine were frozen and were cooked through after 5 minutes.
- If needed, add in 1-2 cups of additional chicken broth to thin out the soup a bit.
- Serve plain, or with freshly grated Parmesan cheese on top. Add salt and pepper if needed.