Saturday, December 4, 2010

Chicken And Spinach Tortellini Soup

Serves 8-10 Best if made and served on the same day.

This recipe comes from Cook's Country Magazine and it was one of the runner-up winners. I thought I would try it one day to see if it would be something I could make for new mommies in the future and it was a success with the whole family. The flavors are great and it really isn't difficult to make.

  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 3 quarts low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 -10 oz package forzen chopped spinach, thawed and drained
  • 2- 9oz packages fresh spinach tortellini (I used 1 tri-color pkg from Costco sold in 2 pks)
  • Salt and Pepper
  • grated parmesan cheese for serving
  1. Cook bacon in large Dutch oven (or stock pot) over med heat until crisp, about 7 minutes. With slottted sppon, transfer bacon to paper towel-lined plate.
2. Stir onion into bacon fat in now-empty pot and cook until browned, about 8 minutes. Stir in garlic, red pepper flakes and cook until fragrant, about 30 seconds.
3. Add broth and chicken, bring to boil, reduce hear and simmer until chicken is cooked through, about 20 minutes. Turn off heat. With slotted spoon, remove chicken; cool sighltly and shred into small pieces.

4. Return soup to simmer. Add drained spinach and tortellini and simmer until tortellini are tender, about 3 minutes. Add shredded chicken and salt and pepper to taste. Ladle soup into bowls and garnish with bacon and cheese, passing more cheese at table if needed.

Serve with bread and salad, even a side veggie if desired.

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