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  • Not vetted for CNN

    • Posted February 22, 2013 by
    ebanreb
    Location
    Colorado

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    Chicken and Spinach Tortellini Soup

    By ebanreb  |  Posted February 22, 2013  |  Colorado
     

    Chicken and Spinach Tortellini Soup

     

    Ingredients


    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)

     

    Preparation Instructions


    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.

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