Monday, June 7, 2010

Chicken-Tortellini Soup

I love love love tortellini!! This soup was good and super easy to make! It was, however, a little bland. I added some salt and pepper. And next time I think I'll lose a cup of the water.  I might also add some other veggies, who knows! Any other thoughts would be greatly appreciated!



Chicken-Tortellini Soup
Serves 4
Total time: 20 minutes

  • 2 14 ounce cans chicken broth
  • 3 cups water
  • 1/3 cups sliced green onions
  • 1/2 teaspoon dried basil leaves
  • 2 cloves garlic, finely chopped
  • 1/2 pound pre-cut chicken breast chunks or 2 boneless skinless chicken breasts  cut into1/2 inch pieces
  • 1 9 ounce package refrigerated cheese-filled tortellini
  • 1 cup chopped fresh spinach
  • 1 cup frozen sweet peas
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 4 minutes.

Add spinach and peas; cook 5 minutes, stirring occasionally, until spinach is wilted, tortellini is tender and chicken is no longer pink in center. If desired, season to taste with pepper.
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