• 1 tablespoon oilive oil
  • ½ cup diced onion
  • 4 cloves garlic, minced
  • 1 pound baby spinach
  • 4 cups chicken broth
  • 1 can diced, peeled tomatoes
  • ½ teaspoon freshly ground pepper
  • 1 pound (or less) pre-made cheese tortellini
  • 2 cups cooked chicken breast, cut in 1-inch cubes


Heat a large stockpot over medium-low heat. Add olive oil and onions. Saute until onions are softened and translucent, about five minutes. Add garlic and spinach and stir-fry 1-2 minutes until spinach wilts. Add broth, tomatoes, and pepper. Bring to a low boil. Reduce heat, add tortellini and simmer until cooked through, 5-10 minutes. Remove from heat, stir in cooked chicken, cover and let sit for 5 minutes until chicken is warmed through. Serve hot with crusty bread.


Internet browsing