Wednesday, December 31, 2008

Chicken Soup with Tortellini and Spinach - Adapted from Gourmet

This is a nice easy soup for a winter evening.  Start by dicing 1C cooked chicken.  Saute 4oz. sliced mush-rooms and 3 cloves of chopped garlic in 3T olive oil in a soup pan.  Add 3 14 oz. cans of chicken stock and heat to boiling.  Add a package of frozen tortellini (cheese, mushroom, veggie all work) and cook in the stock mixture according to package directions.  Add the chicken to heat through.  For the last minute or two, add 8oz. chopped spinach (other greens would work, swiss chard, rapenni, etc).  Garnish with grated parmesan cheese and serve with a crusty bread.



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