1 cup onion, chopped
4 cloves garlic, minced
1 tsp. dried oregano
2-3 carrots, peeled and finely chopped
8 cups low-sodium chicken broth
18 oz. tortellini (fresh or frozen)
3 cups fresh baby spinach, loosely packed
2 c. shredded., cooked chicken
Salt and pepper
Grated Parmesan, for serving
Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until softened but not browned, about 1 minute. Add the broth, carrot, and oregano to the pot. Bring the mixture to a boil and cook for 3-4 minutes. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until softened but not browned, about 1 minute. Add the broth, carrot, and oregano to the pot. Bring the mixture to a boil and cook for 3-4 minutes. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.
No comments:
Post a Comment