Jan 31, 2011
Chicken Tortellini Soup
2-3 Boneless, skinless chicken breasts, cooked and cubed
2 Tbsp. butter
4 Garlic cloves, minced
2 (14 1/2 oz) cans Chicken Broth
1 (9 oz) Package Cheese Tortellini
1/4 C. grated Parmesan Cheese
1 (14 1/2 oz) can Stewed tomatoes
1/2 Bunch of Spinach, stemmed
6 Fresh Basil leaves chopped (or 1 tsp. dried)
Salt and Pepper to taste
Melt butter in heavy, large saucepan over medium heat. Add garlic and saute 2 minutes. Stir in broth, tortellini and chicken. Bring to a boil. Reduce heat. Mix in 1/4 cup Parmesan. Season with salt and pepper. Simmer until tortellini are just tender, about 5 minutes. Stir in tomatoes, spinach and basil. Simmer 2 minutes. Serve with additional grated Parmesan (if desired).
Note: My picture of the soup is missing the spinach. Forgot to buy at the store and it tastes fine without.
I usually make these biscuits to go with the soup.
(Becky's book club friend)