Description
The best combination of flavors in a soup, plus the tortellini!
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 yellow onion, small diced
- 1–2 small – medium leeks, cleaned + sliced
- 2 celery stalks, chopped
- 2 medium carrots, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 heaping tablespoon Italian seasoning
- 2– 3 boneless chicken breasts
- 5 cups chicken bone broth
- 1 can fire roasted tomatoes
- 1 can full fat unsweetened coconut milk
- 1 large handful fresh spinach, chopped
- 1 cup grated Parmesan cheese
- 2–3 cups frozen or fresh spinach or cheese tortellini
Instructions
- Using a large heavy duty stock pot or Dutch oven, heat the olive oil over medium heat. Add in the onion, leeks, celery, carrots, salt, pepper and Italian seasoning. Mix to combine and sauté for 2-4 minutes or until the onions and leeks start to soften.
- Add in the chicken breasts and bone broth. Bring to a simmer and cover the pot. Reduce the heat to low and cook for 8 minutes covered. Remove the lid and chicken. Place the chicken on a cutting board to cool. Pour in the tortellini and cook for 4 minutes (See note at the end for cooking it separately).
- Add in the roasted tomatoes, coconut milk and spinach. Pull the chicken apart with two forks. Add it back into the soup. Pour 1/2 of the grate cheese. Turn the heat off and mix to combine everything.
- Serve with the remaining cheese.
Notes
Cook the tortellini separately if you are going to freeze some of the soup. I do this so the pasta doesn’t overcook when you thaw + reheat the soup. I also tend to do this anyway, so that people can serve themselves the amount of tortellini they prefer.
- Prep Time: 5
- Cook Time: 25
- Method: stove-top