Chicken Spinach Tortellini Soup

As I write this, I have to admit that I am a bit confused. It is the end of February - still winter - and yet, I have discovered that my crocus have bloomed. Not only that, my daffodils poked out of the snow-dusted ground several weeks ago. No blooms yet, just greens, but still - isn't it a bit early?

My nonna would caution that this changeable weather - cold one day, warm the next - makes you sick. The cold doesn't make you sick; viruses and bacteria make you sick, but I do understand what she was getting at. I personally wish it would either dump snow or just get warmer already.

My nonna also used to say that you shouldn't always eat 'dry' food.  What she meant was that eating soup was really good for you. Soup is definitely comfort food and is a great way to chase off a chill. I think a bowl of this soup would be the perfect thing to have waiting for you after a day outdoors - whether there is snow on the ground or not. Enjoy!

This week's recipe was shared by a lovely lady who is passionate about gardening and preserving and cooking; in other words, a girl after my own heart! She also happens to be the sister-in-law of a wonderful friend and neighbor who just knew that we would have a lot in common (Lisa, you were right!!). 

It gives me great pleasure to introduce you to Kelly Poelck-Hudak, this week's guest blogger.

I had my daughter's birthday party, at the horse farm where she takes riding lessons. I was going to have family back at the house and didn't want to fuss with cooking. I needed something to serve that was filling enough for dinner and easy to have ready. And of course, I always have to have a fabulous meal and didn't want to disappoint my reputation in the kitchen. What better than soup after an afternoon outside in the cold weather? My sister reminded me of the Tortellini Soup we had made in the past. That was perfect! Nice warm, hearty meal and easy to make in advance. I made the stock the day before and just added the tortellini when I heated it up.YUM!!!

Chicken Spinach Tortellini Soup

(Serves 8 – 10)

3 TBSP Olive Oil

4 cloves garlic, minced

1 large white onion, diced

1- 29oz can diced tomatoes (I am lucky to have my own jarred)

2-32 oz. boxes of chicken broth (you will need another box the next day)

1 precooked rotisserie chicken, shred or cut the meat into pieces (I like to cook my own chicken breasts)

2-10 oz. boxes of frozen spinach – thawed and drained  (I like to use fresh, torn into pieces)

1-20 oz package of refrigerated 3-cheese tortellini

In a large pot, heat olive oil over medium heat, add onion and garlic and cook until translucent. Add chicken broth and tomatoes and bring to a boil, simmer for 10 minutes. Add spinach, simmer 5 minutes. Add tortellini, simmer 5 minutes. Add cooked chicken.

Serve topped with some grated aged Parmigiana cheese.