[vc_row][vc_column][vc_column_text]I love making soup, especially when the snow is falling outside. Soup is comforting and healthy and usually tastes even better the next day. For this Chicken Noodle Soup, I like to add some dark leafy greens to help up the vegetable quotient and then add frozen cheese tortellini for a fun and more filling variation on the noodles. If you want to be super creative, buy ground chicken and make chicken meatballs to add instead of shredded chicken![/vc_column_text][/vc_column][/vc_row]
Ingredients
- 1 tbsp. MTOO California Garlic Olive Oil
- 1 clove Garlic
- ½ cup diced celery, carrots, and onion each
- 2 cups cooked chicken shredded
- 1 cup chopped spinach or kale
- 2 tsps. MTOO Viva Italia Spice Blend
- 1 can White Beans
- 1 package tortellini
- 4 cups chicken stock
- sea salt & black pepper to taste
- Parmesan Cheese to top
Instructions
- Sprinkle at least 1 tsp. of Viva Italy Spice Blend over cooked chicken.
- Heat 1 tbsp. of olive oil over medium heat and sauté garlic, carrots, celery and onion and remaining teaspoon of Viva Italy blend until soft about 4-5 minutes.
- Add stock, tortellini and chicken. Mash half the beans with a fork until it forms a paste and add to soup for thickness. Add remaining whole beans and cook on medium until the pasta is mostly done. Add the spinach or kale and cook for just a minute or two. If the soup is too thick, add more stock.
- Season with salt and pepper and top with fresh Parmesan.
Tried this recipe?Let us know how it was!
