Wednesday, December 26, 2012

It's Soup Time!

This is the time of year that I really love homemade soup and chili. Last week I made a new three-bean and beef chili recipe that I found on the Food Network website. It was so good! This week I decided to make Tim some soup especially for him. He has been begging me to make a chicken, noodle and vegetable soup that he had at a friend's house. I asked for the recipe last year, and all I got was a text with what she "usually" puts into it. No accurate amounts, no specifics for cooking. I made it and I hated it! So I ditched the text and figured I was done with that!

Tim brought up that recipe again and asked me to make it. I cringed, knowing I no longer had the "recipe!" After some discussion I decided I would attempt the soup again only this time I would pick up veggies that I like and think work well in soup. It turned out really good, so I thought I would share it with you. Now that I've typed it up, I'll remember it!

Chicken, Vegetables and Tortellini Soup
  • 2 chicken breasts, simmer for 45 minutes in water; let cool and cut into pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 4 carrots, chopped
  • 1 carton of Kitchen Basics Chicken Broth
  • 1 14.5 ounce can great northern beans
  • Half of a package of Trader Joe's (dried) cheese tortellini, cooked and drained as directed
  • 1 to 2 cups fresh spinach, chopped
  • 1 cup frozen peas
  • Prepared pesto
  • Salt and pepper to taste

In a soup pot, heat olive oil over medium heat; add garlic, onions and carrots. Cook stirring occasionally for about 10 minutes. Add chicken broth, beans, cooked chicken and beans. Simmer for 20 minutes, adding some water if necessary. Add the cooked tortellini, spinach, peas, and salt and pepper to taste. Simmer for another 15 minutes. Serve with a dollop of pesto in each bowl.