Thursday, October 6, 2011

Creamy Chicken and Tortellini Soup

Yay Fall! This is an adaptation from a recipe I found on It went super fast and we barely had any leftovers. It goes great with a crusty piece of Italian or French bread.

adapted from Chicken & Gnocchi Soup on

1 lb. boneless, skinless chicken breast
1 small onion, diced
3 stalks celery, diced
2 carrots, shredded
2 cloves garlic, minced or pressed
4 cups chicken broth
1/2 of a (19 oz.) package frozen cheese tortellini
3/4 cup chopped fresh or frozen spinach (thawed and drained if frozen)
2 cups fat-free half-and-half
salt & pepper to taste
1 Tbsp. cornstarch mixed with 2 Tbsp. cold water (optional)

In a large pot, combine chicken broth, chicken, onion, celery, carrots, and garlic and bring to a boil over med-high heat. Reduce heat and simmer until chicken is cooked through, about 8-10 minutes. Remove chicken breasts; shred or dice and return to pot. Add tortellini and let cook about 3-4 minutes. Stir in spinach and cook about 4-5 minutes more. Add half-and-half and bring back to a simmer. Season with salt and pepper. If desired, stir in cornstarch mixture to thicken soup slightly.

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