Adapted from a soup that Jen makes, and made my own with added spinach and tortellini. Easy meal for a crowd, and hearty enough to be a main course. Also freezes great, so great for a freezer meal or lunches.
1 large red onion, chopped (what I had in the house, 2 yellow onions would also be fine)
4 celery stalks, chopped
2 cloves garlic, minced
2 900ml Tetra Paks low sodium chicken stock (can use vegetable stock or even just water)
2 cans diced tomatoes
4 lean chicken breasts, cubed
4 cups fresh chopped spinach
1 1/2 tbsp Epicure Bruschetta seasoning (I use this because I have it in the house – can substitute basil and oregano, and will be just as tasty)
1 tsp salt
Saute the chicken in olive oil in a frying pan until cooked thoroughly. Use low/medium heat so that you don’t dry it out. Saute onions, garlic and celery in a stock pot until the onions and celery are translucent. Add chicken broth, tomatoes, spinach and seasoning. Add chicken once is cooked. Bring it to a gentle boil for 45 minutes. Add tortellini approximately 15 minutes prior to serving.
This took about 30 minutes prep time and yield 8 large dinner servings. I served with a parmesean, provolone, mozzarella blend of cheeses and multigrain dinner rolls.
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