Chicken, Spinach, and Tortellini Soup recipe
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Ingredients
- 1 tablespoon butter 1 medium onion, chopped ½ teaspoon salt 3 cloves garlic, finely minced 3 cups frozen chopped spinach 5 cups chicken stock 2 ½ cups chopped cooked chicken 1 (15 ounce) can crushed tomatoes 1 cup water 2 bay leaves 1 teaspoon dried oregano 1 teaspoon dried parsley 1 teaspoon red pepper flakes, or to taste salt and ground black pepper to taste 1 (12 ounce) package refrigerated cheese tortellini
Nutrition Info
- 365.8 caloriescarbohydrate: 38 gcholesterol: 74 mgfat: 12.4 gfiber: 5.7 gprotein: 28.6 gsaturatedFat: 5.1 gservingSize: -sodium: 1204.9 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken, Spinach, and Tortellini Soup
Directions
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Melt butter over medium-high heat in a soup pot. Add onion and 1/2 teaspoon salt, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic, cook until fragrant, about 1 minute. Stir in spinach. Cook until thawed and tender, 10 to 12 minutes.
Pour chicken stock, cooked chicken, tomatoes, water, bay leaves, oregano, parsley, red pepper flakes, salt, and pepper into the pot with the spinach. Bring to a boil, reduce heat and let simmer until reduced, about 40 minutes.
While soup is simmering, fill a large pot with lightly salted water and bring to a rolling boil, stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain.
Stir cooked tortellini into soup. Serve.