May 07, 2008


This is one of those quick but delicious soups. I like to make this when Im in a hurry and dont have much time to make a quick dinner. This with a nice loaf of crusty bread with butter and its a meal. You can substitute small ravioli in this too. I use whatever I have on hand. If this soup has to sit for awhile, I would cook the pasta separate and add it when I serve the soup. Otherwise the pasta absorbs alot of the broth and it becomes very thick.

SPINACH, CHICKEN AND TORTELLINI SOUP Serves 4-6 main dish servings

2 lg. cloves garlic, minced

1 lg. onion, sliced

1c. sliced celery

1tb. oil

4c. chicken broth

2 whole chicken breasts, (bones ok and will add more flavor, you debone and shred it later)

1 pkg. (10oz.) frozen chopped spinach, thawed and drained

1/2tsp. oregano

24 frozen mini cheese ravioli OR tortellini

1/2 tsp. salt - pepper to taste

In lg. pot saute garlic, onion and celery in the oil till golden. Add broth,and chicken breasts then cover and poach till breasts are done. Remove and let cool. Add spinach and oregano and cook over med heat about 5min. Add 1c. more of water and ravioli to the pot. Cover and cook till ravioli are done. While cooking ravioli, shred cooled chicken. Add to pot with s & p. Serve hot with grated Romano cheese on top and with a nice crusty loaf of sourdough or Italian bread. YUM!

No comments: