Creamy Chicken, Spinach and Tortellini Soup

Recipe by under12parsecs
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon olive oil
  • 1
    sweet onion, finely chopped
  • 2
    carrots, grated
  • 1
    garlic clove, minced
  • 12
  • 1
    teaspoon herbes de provence (or rosemary)
  • 1
    teaspoon red chili pepper flakes
  • 1
    pinch cinnamon
  • 1
    dash nutmeg
  • salt and pepper
  • 9
    ounces refrigerated tortellini (sweet sausage)
  • 8
    cups chicken stock (or 8 cups water and 8 t chicken bullion or 8 cups canned chicken broth)
  • 1
    teaspoon chicken bouillon (optional, I like the extra chicken flavor)
  • 2
    (10 3/4 ounce) cans reduced-fat cream of chicken soup
  • 1
    (10 ounce) package frozen chopped spinach, thawed
  • 1 - 1 12
    cup cooked chicken breast, shredded
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DIRECTIONS

  • In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
  • Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
  • Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!
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