Chicken Tortellini Soup
Adapted from Point of Grace 3T olive oil 2 good sized garlic cloves, finely minced (I use a garlic press) 3 stalks celery, finely chopped 3 carrots, peeled and chopped 1 small onion, finely diced 5 oz pkg frozen spinach (I used pict sweet) 2 cans cream of chicken soup Just under 2 cans water 32 oz chicken broth 1 to 3 tsp chicken bouillon (add to taste) Salt and Pepper to taste Family size package (3lbs) of cheese or chicken tortellini, half cooked (we used the four cheese tortellini from Costco) 2 lbs chicken, cooked and diced (I cook mine in the oven or crockpot with some chicken broth and pepper) Instructions here Put olive oil in the bottom of a large soup/stock pan. Over medium heat, saute garlic, celery, carrots and onions until tender. (I used freezer carrots from the garden. They were perfect and so good!) Add the half package of frozen spinach. Break up blocks of spinach as you cook. Continue to saute until spinach thaws, then heats up. Add cream of chicken soup and water (I...
