Get it all on this Recipe...
2 tablespoons olive oil
4 oz. mushrooms (sliced thin)
2 large garlic cloves (chopped)
43.5 oz (about 5 ½ cups) chicken stock
9 oz. fresh chicken tortellini
3 cups copped fresh spinach leaves
2 tablespoons freshly grated Parmesan cheese
Sea salt
Pepper (freshly ground)
In a large saucepan, heat the oil over medium high. Add the mushrooms and garlic and sauté until the mushrooms are just golden.
Add the stock. Bring to a boil.
Add the tortellini. Cover the saucepan halfway and boil until the pasta is tender but not mushy.
Add the spinach and simmer for 1 minute. Sprinkle 2 tablespoons of cheese over the soup. Season with salt and pepper to taste. Serve the remaining cheese to the side of the soup.
Chicken and Spinach Tortellini Soup
Adapted from Bon Appétit 30-Minute Main Courses
By using ready-to-go, fresh chicken tortellini, this meal whips together quickly. Be sure to use fresh spinach leaves and fresh (not dried) Parmesan, too.
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