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.
Enjoy!
Nancy