Italian Dishes | Pasta | Soups
Pesto Tortellini and Spinach Soup
This soup was simple, delicious, light & so easy to make. It paired nicely with a tossed salad and crusty fresh baked bread & butter. My kids LOVED this soup.
- 6-8 cups homemade chicken stock (recipe below)
- 1-2 tsp chicken bullion granules
- 1/2 tsp dried basil
- Salt & pepper to taste
- 1 package of fresh tortellini (whatever flavor you like – we use pesto)
- 1 cup fresh spinach, chopped
Pour chicken broth into a large dutch oven being careful not to add fat. Skim as much fat from the top of the stock as possible. Add seasonings & bring to a boil. Add tortellini & cook per instructions. Add spinach right before tortellini is finished cooking – serve immediately. Enjoy.
Chicken Stock
After making a roasted chicken, I make a delicious stock using the following ingredients:
- Chicken remains (remove skin so it isn’t as fatty)
- Onion, chopped into large chunks
- Celery, chopped into large chunks
- Carrots, chopped into large chunks
- Bay leaf
- Fresh chopped parsley
- Garlic
- Dried basil
- Salt & pepper
I let it simmer for 2-3 hours, strain it and put in the refrigerator for the night.
Sounds so delicious and easy!
That looks wonderful and easy too. I still have about 5 gallons of stock in my freezer, LOL
Now there is a great way to get some spinach! Thanks!
That looks delicious and easy! I tagged you for a Six Word Memoir! If you want to play, you can find the post on my blog.
Cheers!
That soup does look simple and delicious. I really like the sound of the pesto tortellini!
This sounds like an excellent meal, the pictures look just as good.