Chicken, vegetable and tortellini soup
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This hearty one-pot meal is our version of that perennial family favourite - chicken noodle soup.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, (finely chopped)
Celery
2 stick(s), (stalks, finely chopped)
Carrot(s)
1 small, (finely chopped)
Garlic
2 clove(s), (cloves, crushed)
Chicken stock
4 cup(s), (1L)
Fresh cooked spinach and ricotta tortellini or ravioli
375 g, fresh variety (not boiled)
Cooked skinless chicken breast
180 g, finely shredded
English spinach
1 bunch(es), (trimmed, washed, leaves shredded)
Instructions
1
Heat the oil in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, for 3–5 minutes or until onion is softened. Add the garlic and cook, stirring, for 1 minute.
2
Add the stock and 1 cup (250ml) water and bring to the boil. Reduce heat, cover and simmer for 5 minutes.
3
Add the tortellini and simmer, uncovered, for 5–6 minutes, or until tortellini float to the surface and are just tender. Add the chicken and spinach and cook for 1 minute or until spinach is just wilted. Season with salt and freshly ground black pepper.
4
Ladle soup into warmed bowls. Serve.
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