Chicken Tortellini Soup is another one of those dishes that says SPRINGTIME to me. There's just something about it. Light and fresh. Pretty to look at, too! With a touch of fresh basil leaves added at the end, the aroma it gives off is pure divinity. Enjoy!
4 boneless skinless chicken breasts
4 garlic cloves, chopped fine
1 medium onion, chopped
3 Tbsp olive oil
1 32 oz box beef broth
1 32 oz box chicken broth
1 Lg can whole tomatoes
1 package tortellini (any kind you prefer)
1 bag baby spinach
torn fresh basil (about a palm full)
salt and pepper, to taste
Slice chicken breasts into strips and then into smaller pieces, season with salt and pepper. Heat oil in a large stock/soup pot, add onions and chicken. Cook for a few minutes until onions are soft and chicken is no longer pink. Add garlic and cook just until fragrant; a minute or two. Add in both boxes of broth and stir well. And in the can of whole tomatoes; breaking them up in your hand as you drop them in the pot. Bring soup to a boil and then lower heat to a simmer. Add in the tortellini, let heat through for about five minutes or so. Then add the bag of spinach, a few handfuls at a time. It will cook down (wilt) very quickly. When spinach has all cooked down, add torn basil leaves. Taste to see if you would like more salt and pepper. Serve in bowls with a side of soft bread sticks or garlic bread.
Recipe Source: My girlfriend, Jaymie Chamberlin. Thanks, Jay!