Chicken and Spinach Tortellini Soup
INGREDIENTS
2 – 8 oz boneless, skinless chicken breasts, cubed
1 Tbsp canola, olive, or coconut oil
30 oz No Salt Added Chicken Broth
1 large coarsely chopped tomato
1 stalk of celery, sliced
1 ¼ cup frozen or refrigerated cheese-filled tortellini
1 clove garlic, minced
¼ tsp dried oregano leaves, crushed
⅛ tsp ground black pepper
2 cups packed, chopped fresh spinach
DIRECTIONS
1. Heat oil in large, heavy-bottomed saucepot at medium – high heat. Add chicken and cook and stir until browned – about 5 minutes.
2. Add broth, tomato and celery. Heat to a boil.
3. Stir in tortellini, garlic, oregano and pepper and heat to a boil. Reduce heat to low.
4. Simmer, covered, for 10 minutes. Stir in spinach and simmer soup until tortellini is cooked through – about 5 minutes.