1 medium onion
3 chopped carrots
5 cups of chicken broth
1 cup cheese-filled tortellini (fresh)
1/2 cup cooked chicken (you can shred, or cut into chunks)
2 tsp. dried basil
1/8 tsp.chili powder
4 oz. fresh spinach
4 oz. sliced mushrooms
Black pepper
Slice onions and carrots, and add to stock with chicken, tortellini, basil and chili. Simmer over low heat until tortellini is tender, for about 15 minutes. Cut spinach and mushrooms into slices. Add to soup and simmer 3 to 4 minutes more.
Adapted from cooks.com.
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