After an overnight snowfall, today dawned bright, sunny, and a might bit chilly – it is currently a balmy, dry 10º F – so, what better time to talk about making a nice pot of chicken tortellini soup?
Full disclosure: we are not, in fact, having this lovely soup for dinner tonight – I am making One Pot Spaghetti – but if I weren’t, and we hadn’t just had this soup last week, I would most definitely be putting a pot on the stove with some Garlic Butter Crescents on the side.
Actually, we might just be having those Garlic Butter Crescents on the side anyway.
A big plus for this “home made” soup is that it is actually made from a lot of store bought ingredients! Good unsalted chicken stock, fresh from the store chicken tortellini, packaged baby spinach and the like, so, your own soup with not a whole lot of time and effort involved. Bonus!
•8 cups low sodium chicken stock
•4 cups water
•3 cloves garlic, minced
•1 tbsp Seasoned Salt
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp black pepper
•20 oz fresh tortellini
•1 bag (5 oz) baby spinach
•Leftover cooked chicken, diced
•1 tbsp sherry or cider vinegar
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Add the garlic, Sherry Peppers Sauce, Seasoned Salt, and 1/2 teaspoon of black pepper to the water and chicken stock in a large pot.
Bring to a simmer over medium-high heat, then add the tortellini and cook for three or four minutes, stirring several times.
Stir in the baby spinach, tomatoes, and cooked chicken and continue to simmer for another four minutes, until the spinach is wilted and the chicken and tomatoes are heated through.
Stir in the vinegar, continue to cook for a minute or two, then give the soup a taste and add some additional black pepper, if you think it needs it.
Note: we were totally fine with the saltiness of this soup as it was, but, as always, it is your kitchen; if you think more salt is called for, by all means go ahead and add more.
Serve with those Garlic Butter Crescents and a sprinkling of grated Parmesan on top.