This soup is a staple in our house and now that my college student daughter has her own apartment, it is time she had some simple dinners for college students that are easy and cheap. We need to get her going, so she and her friends can join the Sunday Chefs Club and not starve in college. Soups and Stews are always a great go to when you are looking for a simple and hearty meal. This meal is both impressive and simple.
Nothing brings people together like good food…. Unknown
- Two 32 oz. cartons of low sodium chicken broth
- 1 bag of baby spinach
- 8 -16 oz package of tortellini (depending on how many you are feeding)
- diced chicken (Optional)
- pinch of red pepper flakes
- salt and pepper to taste
- Parmesan cheese to sprinkle on top (Optional)
Boil water and cook the tortellini separately. Cook it a little al dente. If it says 7 minutes cook it for 5, so it doesn’t get mushy when you add it to the soup.
In another big pot add the chicken broth, chicken (if you don’t have leftover chicken for the soup, you can leave it out or add a raw boneless chicken breast and poach it in the broth until its done, then remove it, shred it and then add it back) and spices. Bring to a boil, simmer for 10 minutes and then add the spinach. It will seem like too much but it wilts down to nothing. Simmer for a few more minutes. Put the tortellini in a bowl and spoon the soup over the tortellini. Top with a little Parmesan cheese and serve with some crusty bread.