Chicken and Spinach Tortellini Soup

This quick-to-fix soup makes a great light meal with a salad and crusty bread. Thanks to Denette S. in our Syracuse, NY office for the National Homemade Soup Day (February 4) submission.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Servings 4 servings

Equipment

  • 1 Propane Stove

Ingredients
  

  • 1 tbsp Butter
  • 1 cup Celery chopped
  • 1 cup Carrots chopped
  • 1/2 cup Yellow Onion chopped
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 8 cups Chicken Broth
  • 1 package Fresh Tortellini 12-16 oz
  • 2 cups Fresh Spinash
  • 3 cups Cooked Chicken shredded
  • 1/2 cup Parmesan Cheese

Instructions
 

  • Heat a large pot over medium heat, then add the butter or oil, celery, carrots, onion, salt, and a few cracks of black pepper. Cook for about 10 minutes until softened and translucent, stirring every couple minutes to make sure the vegetables don’t brown.
  • Add the chicken broth, bring the soup to a boil, then reduce to a simmer over medium low heat.
  • Add the tortellini and spinach, stir for 2-3 minute to wilt, then stir in the shredded chicken.
  • Let simmer on low-medium heat for about 10 minutes and serve with parmesan cheese.