Chicken Tortellini Soup With Mushrooms and Spinach |
| Name: |
Jennifer Miller |
| Base: |
Andrews AFB |
| Recipe: |
2 tablespoons butter
1⁄4 cup carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
1 tablespoon garlic, minced
1⁄2 teaspoon fresh thyme, minced
1 teaspoon Mrs. Dash seasoning mix (original blend)
8 ounces sliced mushrooms
6 cups low sodium chicken broth
9 ounces 3 cheese tortellini (refrigerated, I used Butoni)
2 cups cooked chicken, chopped
2 cups baby spinach leaves, loosely packed
fresh parmesan cheese, grated
DIRECTIONS
In a large pot, heat the butter until melted.
Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
Add the broth and heat to almost boiling.
Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
Serve hot, topped with parmesan cheese. |
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