Chicken Tortellini Soup

When asked about a favorite season, most people would cite the lazy, warm days of summer. The days are longer and the attitude is more relaxed. Others will choose the snowy winters that bring that magical holiday season and the promise of skiing and hot chocolate. And some may even think of spring with its fresh flowers and new growth. But for me, the crisp comforting feelings of fall trump everything. Because to me, fall brings feelings of “home.” Maybe it’s because the first time I came home from college my freshman year, it was a crisp October day and the crunchy leaves and smell of cinnamon in the kitchen made my homecoming seem that much more comforting. Even though my dad has the strong belief that summer is the best season of them all, I welcome fall with open arms every year. Fall weather is cool & crisp and perfect for a morning run. And fall brings pumpkin and apple and cinnamon into my baking repertoire once again. And even though I am no longer preparing for another school year every September, fall still feels like a fresh start. So when we were hit with a week of early fall weather here in Michigan, I jumped at the chance to spend a day drinking cinnamon lattes with my mom while making this hearty cooler weather soup for dinner. It’s a slight twist on the Chicken Noodle classic with the addition of cheese tortellini. I seasoned it with the simple flavors of garlic and poultry seasoning, but it is such a simple base that you can get as creative as you would like with your seasoning choice. So please, make this soup and then take a walk through the crunchy fallen leaves, and perhaps you will start to share my love of fall.

Ingredients:

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 1/2 cups diced carrots
  • 2 1/2 cups finely diced celery
  • 1 medium white onion, diced finely
  • 2 teaspoons poultry seasoning
  • 2 large zucchini, diced
  • 2 1/2 cups diced cooked chicken ( I used the breast meat from a rotisserie chicken)
  • 3 14 oz cans of chicken broth
  • 1/4 cup fresh spinach
  • 1 cup water
  • 2-3 teaspoons seasoning blend ( I used Mrs. Dash)
  • 2 cups cheese filled tortellini
  • Fresh Parmesan (to taste)
Preparation: Makes 8 large servings
  1. In a large pot, heat olive oil & garlic over medium heat for 1 to 2 minutes
  2. Add carrots, celery & onion and cook until tender (about 7-10 minutes) and add olive oil if needed
  3. Stir in poultry seasoning and zucchini, cook for an additional 10 minutes
  4. Stir in chicken broth and 1 cup water
  5. Add in diced chicken & spinach and let mixture simmer for 15-20 minutes
  6. In a separate pot, cook tortellini until cooked through, drain fully and add into soup pot
  7. Season soup with seasoning blend and salt & pepper to taste
  8. Serve soup with fresh parmesan cheese
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s