Hello all– Tucked in the house tonight. It’s been raining–again!! Do I keep talking about the rain?? Well, after years of drought, we’re just all soaking it up here! My yard is so happy!
And here’s a good chilly weather supper– just add a sturdy loaf of bread and a bright green salad. Warming, savory, noodle-y soup.
GOLDEN CHICKEN TORTELLINI SOUP
2 tab. olive oil
1 medium onion, chopped
2 cups carrots, peeled & sliced thin
4 cloves garlic, minced
2 large boneless, skinless chicken breasts
8 cups chicken broth
1 tsp. dried thyme (or 1 tab. fresh thyme leaves)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
12 oz. cheese tortellini (about 3 cups dried)
1/3 cup cream (or half & half)
1/2 red bell pepper, chopped fine
1 cup baby spinach leaves, stems removed, chopped
Heat the olive oil in a soup pot. Stir in the onions until they have wilted. Add the carrots and garlic and cook 2 minutes more.
Cut each chicken breast in 3 or 4 pieces and add it to the pot along with the chicken broth, thyme, salt and pepper . Let it simmer for 15 minutes until the chicken is cooked through. Remove the chicken to a cutting board and cut to small bite size pieces.
Put the cut chicken and the tortellini into the pot and simmer according to the directions on the tortellini package (my tortellini from Trader Joe’s said to cook it 15-17 minutes).
Turn the heat to the lowest setting and stir in the cream, bell pepper and spinach. Let it simmer a couple more minutes to heat through and it’s ready to serve!