Chicken Tortellini Soup with Spinach

by Editorial Staff

Tortellini is a fine filled pasta that can be served as an independent dish or can be used in the preparation of first courses. I love making chicken soup with cheese tortellini.

Cook: 30 mins

Servings: 6

Ingredients

  • Tortellini with cheese (fresh or frozen) – 250 g
  • Chicken meat (boiled, torn in pieces) – 2 cups
  • Sun-dried tomatoes in oil – 1/2 cup
  • Baby spinach leaves – 3 cups
  • Chicken broth – 800 g
  • Alfredo sauce (fresh or frozen) – 280 g
  • Parmesan cheese (shredded) – 1/4 cup (30 g) (optional)

Directions

  1. Boil tortellini in a large saucepan until cooked, according to package directions. Throw the finished products in a colander.
  2. Pour chicken broth and Alfredo sauce into the same saucepan. Add chicken and sun-dried tomatoes to a saucepan. Bring the mixture to a boil over high heat, reduce heat and cook, uncovered, for about 5 minutes.
  3. Put the tortellini and spinach in a saucepan, cook for another 1-2 minutes, until the spinach withers. Serve the chicken tortellini and spinach soup on a platter, sprinkle with cheese (optional).

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