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.

Click here for a printable version of this recipe