CREAMY TOMATO TORTELLINI CHICKEN SPINACH SOUP

One of my favourite soups that I constantly make year after year. It’s so good please do try!!

 

Ingredients

 

1 Pkt 225g/8oz Barilla Cheese Tortellini

1 Large Chicken Breast, cut in half

1 Onion, finely chopped

2 Garlic, crushed

2 (400g/14oz) Tins Diced Tomatoes

6 Cups Chicken stock (1 Chicken cube)

2 Tbls Tomato Paste

1 Tbls Dried Basil

150g/5.3oz Fresh Baby Spinach

1/3 Cup (4tbls) Plain Flour

1/2 Cup Parmesan Cheese

1 Cup Emlea Single Cream, room temperature

3 Tbls Olive Oil

Salt and Pepper

 

Method:

 

Fry the chopped onions in the olive oil till it starts to soften then add the garlic and cook for just 1 minute. Remove from heat, add the flour mix through then add the tomatopaste, basil, diced tomatoes, salt and pepper and chicken stock. Mix everything together and add the chicken breast. Cover and simmer for 1 hour.

Remove the chicken breasts and cut into bite sized pieces and put them back into the soup. Turn up the heat, add the parmesan cheese, cream, tortellini and spinach and continue cooking covered for about 10 minutes or until the tortellini are ready.

Enjoy!