Start with the chicken. There are several different ways you can do this:
- Boil three breasts and three thighs in seasoned water. Let cool, shred.
- Pressure cook an entire chicken with an onion, celery, & carrots. De-bone chicken; reserve broth.
- Make it fast & easy! Use a Rotisserie chicken from Costco or you local grocer. Debone!
In a large pot, saute 3 diced carrots, 4 stalks celery (diced), and one onion, also diced. Season with salt and pepper. Once vegetables are starting to soften, add about 1 T. minced garlic clove. Add about 8 cups of liquid. If I have good broth from cooking the chicken then I just add that. If I am using leftover chicken or rotisserie chicken, I use canned broth or bouillon concentrate with water.
Simmer until the veggies are tender. Then add the shredded chicken, 1 to 1 1/2 tsp Italian seasoning and one large package of fresh (refrigerated) tortellini (any kind–we especially love the 5 cheese from Costco). When the pasta is tender, stir in one large bag of baby spinach. I mean a good sized bag. The more the merrier! Just keep stirring it in. It wilts almost instantly. Take the spinach OUT of the bag, or course. Adjust salt and pepper. Add more liquid if needed, and adjust to personal preference (I like a thick soup).
You can stir in a small can of pumpkin at this point. Trust me, no one will know. It just gives the broth more body, flavor, and color. And sneaks more Vitamin A into your kids’ diets.
Serve with parmesan to sprinkle on top. A wonderful winter soup!!! This is one of our families’ favorite recipes.
Thanks! I’m sure this will be much-requested in the future. 🙂
Damommachef Cooks 
Posted on August 18, 2011
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