- Posted February 22, 2013 by
Chicken and Spinach Tortellini Soup
2 tablespoons olive oil(recettes truffes noires)
4 oz. mushrooms (sliced thin)
2 large garlic cloves (chopped)
43.5 oz (about 5 ½ cups) chicken stock
9 oz. fresh chicken tortellini
3 cups copped fresh spinach leaves
2 tablespoons freshly grated Parmesan cheese
Sea salt(recette aux truffes noires)
Pepper (freshly ground)
In a large saucepan, heat the oil over medium high. Add the mushrooms and garlic and sauté until the mushrooms are just golden.
Add the stock. Bring to a boil.
Add the tortellini. Cover the saucepan halfway and boil until the pasta is tender but not mushy.
Add the spinach and simmer for 1 minute. Sprinkle 2 tablespoons of cheese over the soup. Season with salt and pepper to taste. Serve the remaining cheese to the side of the soup.