Chicken Tortellini Soup
Prep Time
23 minutes 8 seconds
Cook Time
20 minutes
Additional Time
7 minutes 49 seconds
Total Time
50 minutes 58 seconds
Ingredients
- 1 quart of pressure canned chicken or 1 lb of boiled chicken breasts cut into cubes
- 1 medium onion - sliced thinly
- 2 cloves garlic - minced
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 1/4-1/2 stick of butter
- 1 tbsp salt
- 1 quart of canned tomatoes
- 14 oz. diced tomatoes - Italian style (basil, oregano, etc.)
- 1/4 cup of sugar or honey
- 16 oz chicken broth
- 1 bag of frozen tortellini
- 1+ cup of spinach
- 16 oz lukewarm water
Instructions
- Put cast iron skillet to medium heat. Melt small amount of butter and add sliced onions and garlic. Add Italian seasoning, oregano, and salt. Increase heat to medium high and add butter to keep onions moist. Once onions are almost limp, turn heat down to med-low or low and simmer. If using sugar, add it here; otherwise, add the rest of the butter.
- Move caramelized onions to stock pot. Add quart of tomatoes and chicken broth. Blend until mostly smooth using an immersion blend. Small chunks are fine.
- Add diced Italian style tomatoes and chicken. Heat to boil. If using honey instead of sugar, add it here.
- Add tortellini. Cook as directed on bag (usually 2-3 minutes, stirring throughout).
- Add baby spinach at the end and stir.
- Remove from heat and add lukewarm water. The water lowers the temperature of the soup and prevents the pasta from becoming mushy.
- Know that Paula Dean would be proud of your onions and enjoy!
Notes
For a gluten and dairy free alternative, use gluten free pasta instead of tortellini. You may need more chicken broth and water if using an entire box.
Not flavorful enough: add more oregano and salt
Too salty: add some water
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