By: Kecia’s Flavor Breakthrough!
November 22, 2013
2 Boneless skinless chicken breasts, cubed or 2 cups roast chicken breast
2 tbls olive oil
1 sweet onion, diced
1 sweet bell pepper, diced
1 stalk celery finely chopped
2 cloves garlic minced
¼ cup dry white wine
1 tbls minced fresh oregano
1 tbls minced fresh Italian parsley
½ cup fresh basil, julienned
1 Tbls chili pepper paste (optional)
1 cup fresh baby spinach, julienned
1 can or two cups diced tomatoes
4 cups chicken broth
1 Tbls sodium free chicken bouillon
Salt and pepper to taste
2 cups uncooked dried cheese tortellini or mini ravioli
¼ shredded parmesan cheese
In a large stock pot or Dutch Oven heat olive oil over medium heat, add cubed chicken breast, cook until slightly browned on all sides, (if using cooked chicken start with the onions and add chicken when you add liquid) stir in onion, bell pepper and celery… sauté until slightly soften and onion is a little opaque.
Add in the garlic and continue to cook being careful no to burn the garlic for an additional minute, stir in wine to deglaze the pan, scraping the bits off the bottom with your spoon. Put the oregano, parsley, basil into the pot and cook for about two minutes until it starts to become fragrant, now for the tomatoes and chicken broth, salt and pepper to taste, bring to a boil.
Finally add in the spinach and simmer for about 30 minutes to let flavors blend.
While soup is simmering, cook tortellini according to package directions, drain and set aside. When soup is finished place some tortellini in each bowl.
Now dish soup over the top, garnish with the Parmesan cheese if you desire.
Serve with crusty bread or garlic toast.