Chicken Tortellini Soup
This is an easy soup that you'll want to make over and over again.
Servings: 10 servings
Ingredients
- 3 cups chicken, cooked and chopped (I use whatever chicken pieces I have on hand and bake it in the oven for my soup)
- 2 14.5 ounce cans chicken broth or about 3 or 4 cups
- 2 carrots sliced
- 2 stalks celery chopped
- 1/2 cup chopped onion
- 2 14.5 ounce cans Italian diced tomatoes with basil garlic and oregano
- 2 cups water
- 1/2 teaspoon black pepper
- Dash red pepper or hot sauce Optional
- 1 cup chopped fresh baby spinach uncooked (could use frozen)
- 2 cups Barilla 3 Cheese All Natural Dry Tortellini
- Grated Parmesan cheese I add about 1/2 cup of cheese to the soup but you can sprinkle it on top when you serve it, too.
Instructions
- Combine chicken, broth, carrots, celery, onion, diced tomatoes, water, black pepper, and red pepper to the pot. Bring to boil, turn down to medium and cook until carrots and celery are tender. About 15 minutes.
- Add spinach and pasta and cook another 10 to 12 minutes or until pasta is done. Can add Parmesan cheese to the soup or sprinkle on top.
Notes
You could make this in the crock pot, too. Just cook on low for 6 or 7 hours and high for 4 or 5. I would add the tortellini in the last hour or so.