Chicken And Spinach Tortellini Soup
A very hearty and comforting meal that goes great with toasted bread and salad, Chicken and Spinach Tortellini Soup is easy and simple and can be assembled in no time. This recipe, adapted from Bon Appétit 30-Minute Main Courses, uses premade fresh chicken tortellini, which can be bought in Italian specialty food stores or in well-stocked groceries. Designed for the busy lifestyle, this is ideal for those who have no time to make an elaborate home cooked meal but desire a complete, nutritious and traditional dinner. This meal takes about 30 minutes to cook. It will warm you on chilly days and lift you up on stressful occasions. It is quite filling and makes a light and luscious meal. Other chicken recipes include chicken stock bouillon.
Similar to the more popular ravioli, tortellini is stuffed with meat, vegetables, or mushrooms. Instead of the pillow shape, however, it looks like a tubular ring. It goes great with pasta sauce, and especially delicious when cooked as a soup since it absorbs the liquid and flavors quite well. While this recipe suggests using fresh tortellini, which has the best flavor, it may not always be available. You can still make this recipe using frozen tortellini, which can be stuffed with chicken, cheese, spinach, or other fillings. Frozen tortellini takes about six to eight minutes to cook. You know that it is ready when the pasta floats on the surface of the boiling water or stock. Cook the frozen tortellini in a separate pot of boiling water according to package instructions and add it to the soup.
2 tablespoons olive oil
4 oz. mushrooms (sliced thin)
2 large garlic cloves (chopped)
43.5 oz (about 5 ½ cups) chicken stock
9 oz. fresh chicken tortellini
3 cups copped fresh spinach leaves
2 tablespoons freshly grated Parmesan cheese
Pepper (freshly ground)
1 In a large saucepan, heat the oil over medium high. Add the mushrooms and garlic and sauté until the mushrooms are just golden. Add the stock. Bring to a boil.
2 Add the tortellini. Cover the saucepan halfway and boil until the pasta is tender but not mushy.
3 Add the spinach and simmer for 1 minute. Sprinkle 2 tablespoons of cheese over the soup. Season with salt and pepper to taste. Serve the remaining cheese to the side of the soup.