Chicken Tortellini Soup

Chicken Tortellini Soup

I woke up this morning to the opposite of warm and comforting: frost on my car. It’s not to say winter has made its way here early, but it’s definitely a start–one I’m not too excited for. Okay, not excited at all! It’s bad enough having to put layers upon layers just to take my dog out in the morning, and layers for her when it’s uber chilly. In the meantime, I’ll just soak up what’s left of fall while it’s here. This is Kira’s first time experiencing the various seasons and it’s safe to say that the piles of leaves outside are made for jumping in (she learned that the easy way). Given her heritage of the norther breed, maybe she’ll enjoy the snow more than I do. 

But cold weather is always good for one thing: soup, soup and more soup.

From chili to butternut squash to anything warm and brothy, it’s likely on my meal plan calendar. This one, especially. Treat yourself to an elevated version of the traditional chicken noodle soup by swapping your typical egg noodle for tortellini. 

There’s something about the spinach and ricotta filling that makes this bowl extra comforting, if you know what I mean. The best part about it is that it can be made one of two ways. If you’re looking for a lazy weekend meal, let it slowly simmer on the stove top while you’re cleaning the house, doing laundry or running errands. Prefer to have your week day dinner ready for you when you get home from work? Throw it in the crock pot.

It’s second bowl worthy, so make sure there’s enough to go around!

Chicken Tortellini Soup
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Ingredients
  1. 5 celery stalks, diced
  2. 5 peeled carrots, diced
  3. 1 large onion, diced
  4. 3 garlic cloves, minced
  5. 1 large chicken breast
  6. 8 cups low sodium organic chicken broth
  7. 2 cups water
  8. 1 Tbsp Italian seasoning
  9. 2 bay leaves
  10. 4-5 cups spinach ricotta tortellini
  11. Himalayan salt + pepper, to taste
Instructions
  1. Add celery, carrots, onion, garlic, chicken, broth, water, seasoning and bay leaves to a large stock pot.
  2. Bring to a boil and simmer on medium to medium-low heat for 4 hours.
  3. Remove the chicken and shred with two forks.
  4. Add shredded chicken and spinach ricotta tortellinis back to the stock pot and cook for 15 minutes.
  5. Season with salt and pepper to taste, and remove bay leaves before serving.
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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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