Nomtastic! Chicken Tortellini Soup

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Now that autumn is officially upon us I thought I'd share one of my favorite, easiest, coziest recipes. It is just ridiculously easy, fast, and tastes like you've been cooking it all day. If you are new to cooking this recipe is perfect for you, too. I love this soup on cool, rainy autumn evenings...or anytime. It makes 4 entree sized servings, so G and I have it for dinner, and then take the leftovers to work the next day for lunch. And everyone envies our noms while they're glumly scarfing down greasy fast food!

If you have a Trader Joe's near you, another plus is that you can get all the ingredients for this soup there. You can find these staples elsewhere, but I love Trader Joe's products for this recipe. You won't even use up everything, so you'll be able to save some for next time or for other recipes. These are all super versatile ingredients and useful to keep on hand.

Here is what you need:

1 prepared rotisserie chicken (I got mine from Meijer, it's a bit cheaper there)
1 32 oz package chicken broth
1 jar Alfredo sauce (forgot this at TJ's so I bought Ragu, not the best, but it works in the recipe)
1 jar sun dried tomatoes in olive oil (Trader Joe's version is already julienned for you, so it saves time)
1 jar crushed garlic
1 jar pesto
1 12 oz package dried tortellini
16 oz bag frozen spinach
salt, pepper, crushed red pepper to taste

First, cut up the chicken. You can usually get about 3 cups from one of these rotisserie chickens and you only need maybe 1 1/2 to 2 cups for this dish, so save the rest for another use.

While you do that, heat up the chicken broth in a large pot over medium heat. Bring to a light boil, and add half of the dried tortellini. Cook for 5 minutes, then add half the jar of the Alfredo sauce, 1 tablespoon pesto, 1 tablespoon garlic, and about 1/4 cup of the tomatoes. Then add the chicken and heat it though while the pasta finishes cooking. Add 1/3 package of the frozen spinach. Really, just dump it in there still frozen. It will wilt immediately. Heat everything though, season to taste, and serve with crusty bread for dipping.


It is as easy as it sounds, and it is colorful, comforting, and delicious! It is also very versatile; I made a Thai version once using curry paste and coconut milk, so just eyeball it and be creative!

 



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Please leave me comments if anything strikes your fancy or if you have any helpful suggestions. Remember, I'm no expert and am just sharing my truth. Hopefully you will find something useful to take with you!

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