I’ve talked before about how I’m not really a soup person, so I won’t bother airing my grievances again here. Well, just this one thing*: I’m not one of these people who can eat a bowl of soup for lunch and be content for the afternoon. I’ll be hungry an hour later for sure. I definitely need something a little more substantial, so I thought this would be a good soup for me, because you’re basically eating a bowl of pasta as well. This is filling, warm, comforting and everything I want in a January lunch. Bonus points because this is really easy to pull together on a weeknight, and actually tastes better and develops more flavour after a few days.
*One more thing: Please tell me how it’s possible to take a cute picture of soup!
Chicken Tortellini Soup
Source: Eat, Live, Run
1 tbsp olive oil
1 small onion, minced
2 carrots, chopped
2 stalks celery, chopped
2 tbsp flour
2L chicken broth (buy organic, it tastes way better)
2 cups chopped rotisserie chicken (sometimes you can get half a chicken in my grocery store, I used that, it was the perfect amount)
1/4 tsp garlic powder
1 pkg fresh cheese tortellini (get a good one, I used the generic store brand and it was not the greatest)
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup half & half or milk
2-3 big handfuls spinach, roughly chopped (original recipe uses kale, but I always have spinach around for smoothies, so I used that)
- Heat the oil over medium heat, then add onion, carrot and celery and saute for about 5 minutes or until softened. Add the flour and stir to coat the vegetables, and cook for 2 minutes.
- Pour in the chicken stock, then add the chicken, garlic powder, tortellini, salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes until tortellini are cooked.
- Stir in the cream or milk and the spinach, and simmer for a few more minutes.
*Because of the pasta, the soup will thicken as it cools, so you may need a splash or two of broth or water when you’re reheating the next day to thin it out*