Tortellini Soup-1-6

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It’s fall and the weather has been beyond gorgeous in Atlanta.  It’s been in the 70s and low 80s and the leaves are beginning to change – what could be more perfect?  While it isn’t terribly cold, I’m anxious to take part in all things fall, I drink a pumpkin spiced mocha almost every day, I’m rotating scarves , went to the pumpkin patch and yes, I’m making soup!  Tortellini Soup-1-5Who doesn’t love a good chicken soup?  It’s hearty and represents comfort; it’s a feel good meal.  I kept the flavors as close as possible to the classic chicken soup but jazzed it up a bit with fresh baby spinach and cheese tortellini.   A sprinkling of fresh grated parmesan complemented the flavors beautifully.  I think I will be adding soup to my weekly menu from here on until the spring!  Enjoy!

Tortellini Soup-1-8

Chicken Tortellini Soup


9 oz package Cheese Tortellini

1 tsp canola oil

4 carrots, diced

1 celery stalk, diced

1 medium onion, diced

1 cloves garlic, crushed

6 sprigs fresh thyme

4 boneless chicken thighs (or breast)

½ tsp dried sage

1 bay leaf

6 cups chicken stock

1 tsp black pepper

About 2 cups of baby spinach, roughly chopped

In a large pot over medium heat, add canola oil.  When oil is hot, add carrots, celery, onion, thyme, sage and bay leaf and cook for 5-7 minutes, until the vegetables begin to soften.  Next, add garlic and chicken thighs and cook for 10 minutes.  Add chicken stock and black pepper and bring to a boil, cover and allow to cook for 15 minutes.  After 15 minutes, remove chicken and shred using two forks.  Place shredded chicken back into the pot with the tortellini and spinach then cook for 7-9 minutes or according to the cooking directions on the tortellini package.  Once tortellini is cooked, remove turn off the fire.   Serve warm with fresh grated parmesan and garlic crostini(optional).

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