My definition of “Divine” is: This Tortellini soup!
Originally this recipe (or a version of it) came out of Better Homes and Garden magazine but my friend Jamie brought this to me when I had my last baby and I instantly fell in love with it. This truly has gone down in history in my book as one of the best soups of all time!
It takes just 30 minutes to cook, start to finish. It is very fresh and includes your veggies, proteins and carbs all in one simple meal. It is also kid friendly – we all know how hard those are to find!
It is super fresh and easy too and that somehow seems to make it taste even better!!
My family always fights over the left-overs (I secretly hide them in the back of the fridge and have to heat it up while nobody is looking) and The yummy taste of the Alfredo sauce will keep anyone continually spooning for more – it is making me hungry just writing this.
Give it a try and you will soon have a new favorite soup to add to your collection!
- One 20 oz package of Buitoni refrigerated 3 cheese tortellini ( I like to get the kind with the green pasta mixed with the white. If your kids will be scared of the green 🙂 then just get the all white package. Also, make sure that it is the ‘cheese filled’ because they have ones that are filled with meat too).
- Four 14 oz cans Chicken broth
- Two 10 oz containers of refrigerated Buitoni Alfredo sauce (I found light Alfredo sauce at Target and it is still good, but doesn’t give it as much flavor).
- Four cups shredded rotisserie chicken (or one whole chicken)
- 16 oz bag baby carrots
- 1/3 cup of frozen corn
- Two small handfuls ripped spinach ( I only use this when I have it in my fridge)
- 1/2 cup Parmesan cheese
- More Parmesan cheese for garnishing
2- Shred chicken from a rotisserie and have ready
3- combine the chicken broth with Alfredo sauce and stir
4- Add Tortellini pasta. Cover with lid and stir often over medium-high heat until the pasta rises to the top. (Be sure to keep stirring because the sauce can burn if not)
5- Add shredded chicken, carrots,corn and torn spinach and leave on medium heat for about 10-15 minutes stirring frequently. Turn stove to simmer, toss 1/2 cup of Parmesan cheese over the top and enjoy when you are ready.
*Note: I usually wait and see how much chicken,veggies I am going to need. You don’t want it to be too dry… So slowly stir them in and see:)
I serve it with rolls and just throw the roll on top of each soup bowl with fresh Parmesan cheese to top it off.
You will not be disappointed, I promise! 🙂