Notes: Serves 5. Easy, quick, and delicious when sick or on a cold winter day.
Healthy 1-pot meal with starch, protein, and veg all in the same pot.
Original vegetarian recipe found in a Wegmans flyer; modified by Debra Steppel.
If you add the tortellini too early, it will get mushy and soak up all the soup liquid.
If this happens (or if there are leftovers to reheat, just add more liquid (and possibly
a little more bouillon for more flavor) to create the desired quantity of broth.
Ingredients
1 onion
1 bag fresh spinach (6oz or 10oz, doesn't matter)
1 10 oz bag matchstick carrots (or ~2/3 bag of baby carrots)
4-5 cups water 1 Tbsp Vegetable or Chicken Better Than Bouillon (or 3 veg or chicken bouillon cubes)
8 oz cheese tortellini (dry or frozen or refrigerated, doesn't matter)
Optional: ~ 1 lb. chunked/shredded cooked chicken (could be leftover rotisserie or from a can)
salt and pepper to taste
Mise en Place
1. Dice onion
2. Wash spinach and remove large stems
3. Inspect matchstick carrots and remove bad spots (or cut baby carrots into small rounds)
4. Chunk or shred the cooked chicken
Instructions
1. In a medium pot, boil water and add bouillon. Stir to dissolve.
2. Once boiling, reduce heat to medium and add onions, carrots, and chicken.
3. Add spinach and simmer a few minutes.
4. About 10 minutes before ready to eat, add tortellini and cook until preferred level of doneness.
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