I am in soup mode! On Friday I adapted Skinnytaste’s spinach tortelini en brodo recipe and made a large pot of chili. Just the perfect things to heat and eat on a chilly fall day.
- 2 teaspoon butter
- 2 stalks of celery chopped
- 1 small onion chopped
- 2 cloves of garlic, minced
- 1 can 98% fat-free cream of chicken soup, condensed
- 8 cups of chicken broth
- 2 cups water
- 9 oz spinach cheese tortelini
- 1/2 teaspoon s ground pepper
- 1/2 teaspoon nutmeg
- 2 cups baby spinach
- salt to taste
- grated parmesan cheese(optional)
In a large pot, melt butter over medium-low heat. When melted, add in celery, carrot, onion and garlic. Reduce heat to low, cover and cook for about 10 minutes or until veggies start to soften.
When vegetable start to soften, add in condensed soup, broth and water.
Increase head to medium-high and bring pot to a boil. When broth boils add salt, pepper and nutmeg. Stir combine. Reduce heat to low and add tortelini. Simmer until tortelini cooks to al dente.
Once cooked, stir in spinach.
Top with grated parmesan when serving.
This soup is restaurant-quality soup. I absolutely love it and it’s a great alternative to the standard chicken noodle and the flavors are impressive enough to serve at a dinner party. It can easily be made vegetarian by using vegetarian broth instead of chicken. The orignal recipe called for double the amount of tortelini. With 9 oz of tortelini, there are about 4-5 individual tortelini in each 1 1/2 cup serving size. So if you want 8-10 tortelini per serving use the 18 oz, but I personally think that is a little obscene…and why not save the calories?