1 tablespoon olive oil (I used garlic flavored)
2 shallots, minced
2t Italian seasoning
1/2 cup chopped onions *
1/2 cup chopped mushrooms *
1/4 cup shredded or julienne carrots *
4 cups chicken broth (32 ounce carton)
1 + 1/2 cup of precooked chicken strips *
2 cups frozen small cheese-filled tortellini
2 cups loosely packed fresh spinach *
* denotes items purchased from a grocery store
salad bar. No prep was needed!
In a sauce pan, heat oil and cook onions, shallots, carrots, and mushrooms a few minutes to soften. The onions and shallots will start to turn translucent. Add broth and Italian seasoning. Heat until lightly boiling. Add the tortellini. Cook for 3 or 4 minutes. Stir in the spinach leaves and chicken. Cook several more minutes. Season with salt and pepper as needed. This makes a light, delicious soup. You can use low sodium broth but I ended up having to add salt back in.
I'm glad someone else enjoys tortellini soup also. When I head out camping I like to pick up the pre-cut up veggie (broc,cauliflower, carrots) and dip packs at the grocery store to munch on. After a few days I make tortellini soup with whatever veggies are left over. I start with a 32oz organic chicken broth and get it boiling, add tortellini, any leftover veggies cut up, some garlic, parsley, and thyme. Great idea about using veggies from the salad bar, and I am definitely going to add some spinach next time. Another favorite soup while camping is potato soup. If I make a big breakfast I cook up some extra bacon to crumble on top of an easy potato soup for dinner. Glad I found your blog, I will enjoy following along. Kris
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