Chicken Tortellini Soup

By GrammaGribble

Hearty soup especially on those cold fall & winter days

Ingredients

• 1 26 oz. container Swanson chicken stock
• 1 9oz. package Buitoni 3 cheese tortellini
• 2-4 cloves garlic, finely chopped
• 1-2 slices yellow onion, diced
• 4-6 plum tomatoes, seeded & diced with 1/2 C. to 3/4 C. water & 1/4 t. salt (you can also use canned diced tomatoes, you just can't control the salt)
• 2 large handfuls baby spinach, coarsely chopped
• 1-2 T. olive oil (I use light olive oil, not EVOO)
• Leftover rotisserie chicken or other leftover chicken
• Grated Parmesan cheese
• Sliced mushrooms, if desired (changes the taste quite a bit) anywhere from 8-16 oz. package

Preparation

Step 1

1. Place diced tomatoes in small bowl, add water. Add salt & mix well. Let stand until needed, stir once or twice before using.

2. In medium saucepan, heat oil over medium high heat. Add onion & garlic, reduce heat to medium and cook until desired doneness of onion (no more than 10 mins.) Add mushrooms, if using, and cook until tender, stirring occasionally.

3. Increase heat to high and pour in stock & tomatoes with liquid. Cover & bring to a boil, then reduce heat and simmer 10 minutes. Add spinach, raising heat if needed to keep simmering. Cook 5 minutes. Add tortellini, cook 5 more minutes. Stir in chicken until chicken is warm, about 1-2 minutes.

Serve immediately and top each serving with Parmesan cheese. Serve with crusty bread or seasoned croutons.

Yields about 4 small bowls.