Chicken tortellini soup

Carrots, celery, onion, garlic

It’s a rainy Sunday, and another great day to make soup. I had the idea to make a tortellini soup. We had tortellini fairly regularly when I was growing up and we’d always say “The Tortellinis are coming for dinner.” Last weekend I made a version that also had cannellini beans, and I thought it would be too much if I also added tortellini. So I tried again this weekend and now I’m sharing it with you!

Almost ready…

I will also say that I usually buy San Marzano tomatoes, but this week the Muir Glen “San Marzano style” tomatoes were on sale and I decided to try them. Super disappointing. Some of the tomatoes were not ripe enough and some still had their skins on. I deliberately undercooked the tortellini, so feel free to adjust the cooking time based on the package instructions (not sure if it varies by brand).

Chicken tortellini soup
Serves: 6

Ingredients
1 Tablespoon olive oil
2 cloves garlic, minced
1 medium onion, diced
2 carrots, diced
3 stalks celery, diced
1/4 teaspoon red pepper flakes

Soup’s on!

1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
4 cups chicken broth
1 boneless, skinless chicken breast
1 can (28 ounces) whole, peeled tomatoes
8 ounces cheese tortellini
4 ounces baby spinach

Directions
1. In a large pot, heat olive oil over medium heat. Add garlic, onions, carrots, and celery, and cook until softened, about 3-4 minutes. Add red pepper flakes, oregano, and Italian seasoning, and cook for another minute.

2. Add broth and bring to a boil, then reduce heat to simmer. Add chicken breast to broth and simmer for about 10 minutes, or until chicken is cooked through. Remove chicken, shred it, and return to pot.

3. Add tomatoes and juice, breaking them into small pieces, and tortellini. Simmer for about 10 minutes, then stir in spinach and cook until it wilts. Enjoy!