Christine's Cookbook

This spinach and chicken tortellini soup is just a easy to make as it is comforting.  I love making this on weeknights when I know that I have some leftover chicken to use up.  Usually with a soup, you need to let it simmer for a while to make it flavorful, but the parmesan rind really adds a nice salty taste to the soup very quickly!

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chicken and spinach tortellini soup

course lunch, Soup

ingredients

• 6 cups low sodium chicken broth
• 1 parmesan rind
• salt
• pepper
• 12 oz of spinach or cheese tortellini
• 2 c pre-cooked shredded chicken
• 5 oz baby spinach
• crushed red pepper, optional

instructions

1. Heat the chicken broth, parmesan rind, 1 t salt, and 1/2 t pepper over medium high heat. Once the broth is bubbling, add the tortellini, and cook for the amount of time that the package says.
2. When the tortellini has about 2 minutes left to cook, stir in the chicken and spinach. Taste the broth for seasoning, and add more salt and/or pepper if needed. Once the tortellini is cooked, and chicken is heated through, remove the pot from the heat. Top with crushed red pepper.

soup