Chicken Spinach and Tortellini Soup

Will you let my family know I want them to make some of this Chicken Spinach and Tortellini Soup for me? I’m definitely going to need healing chicken soup soon. I can feel that cold coming on even as I sit here in a local Starbucks blogging away. My voice is half gone, and all I want is a nap.

So please, just point them to this recipe and show them where I keep the colander, and the chicken broth, and how to work the steamer. That’s all.

Oh, just kidding. Yes, I have the “sniffles” (my mom’s word). However, should I need to take to my bed, the kitchen is in good hands. My husband is a champ in that domain, and pulls together dinner at least once a week. He is the Grill  Master, the Waffle King, and the Fry Daddy, not to mention the Chief Sandwich Maker for lunches. He knows his way around the kitchen way better than I do the garage. There, I said it. Markus, you are the best!

This recipe, in addition to being great for the sniffles, definitely puts me in good favor with the princes and princess of the house. So, by royal decree, it’s on the menu again this week. Anytime I can get spinach past their lips is cause for celebration, so let the merriment commence!  (Been reading a lot of Tudors-era fiction lately – can you tell?)

Recipe notes
Tortellini: you can use fresh tortellini instead of dry. You may want to decrease the broth by a cup, as the tortellini won’t absorb as much as the dry type would.

Onions: Leeks in place of onions works just as well.

Chicken: If you don’t  already have leftover cooked chicken, consider any of these options:

–Use the meat from a rotisserie chicken,

–Steam or grill fresh boneless chicken while the pasta is boiling,

–Use canned chicken chunks, rinsed thoroughly to rid it of some sodium.

Chicken Spinach and Tortellini Soup
Makes 4 hearty servings

Prep time:  15 minutes      Cook time:   15 minutes

1 cup diced onion
2 teaspoons olive oil
3 cloves garlic, chopped (~2 teaspoons)
7 cups fat free, reduced sodium chicken broth
2 cups dry tortellini
1 cup cooked chicken, chopped
1 medium tomato, seeded and chopped
1 cup, packed, torn baby spinach
1/2 teaspoon poultry seasoning
1 teaspoon chopped fresh basil (1/2 teaspoon dried)
1/2 teaspoon ground black pepper

Heat the oil in a large soup pan (3 qt size). Add the onion and sauté for 3-4 minutes. Add garlic and cook 1 minute more. Add the chicken broth, tortellini, tomato, poultry seasoning, basil, and black pepper. Cover and bring to a boil, then lower heat and simmer for 15 minutes (the tortellini cooking time). Add torn spinach, cover and remove from heat. Serve hot.

ENJOY!!