And I'm talking all year long too. Not just soup in the winter.
I can stroll into Panera in the blazing 110 degree weather and STILL get the broccoli cheddar soup ~ YUM!
I thought it was about time I created a few new ones of my own and this is the second one I've made lately and they were both amazing!
This one was so delicious I actually ate a bowl for breakfast the day after I made it, lol.
I'll be bringing more your way soon!
Here's what you need:
2 celery stalks, diced
1 sweet yellow onion, diced
3 large carrots, peeled and sliced
1 Tbs. canola oil
1 Tbs. butter
3 cloves garlic, micro-planed
1 tsp. oregano
salt & pepper to taste
2 tsp. chicken bouillon
1 - 15 oz. can cannellini beans, drained and rinsed
2 cups diced cooked chicken breast
3 large handfuls fresh spinach
8 cups chicken stock
1 - 9 oz. package three cheese tortellini
fresh shredded Parmesan when serving
In a large stock pot heat the oil and butter. Add the diced celery, carrots, & onions and saute until tender, about 7 minutes.
Add the micro-planed garlic and stir for 30 seconds. Next add the oregano, 1/2 tsp. of salt and a few grinds of the peppermill. Stir to combine.
Add the chicken stock and chicken bouillon and stir well. Next add the chicken.
Add the beans and tortellini and give the soup a good stirring.
Add the spinach a handful at a time, stirring after each handful (spinach will wilt way down when cooked).
Bring to a boil then reduce to a simmer and cook for 10 minutes. Taste for spices and add more salt and pepper if needed.
Serve with crusty french bread. Mmm mmmm.
Serves approximately 6-8
Here's the handy printable - Chicken Tortellini Soup