Food: chicken tortellini soup

One day that I was substitute teaching, I had the good fortune to stumble upon having lunch with the weekly lunch club in the faculty room. The home and careers teacher had made chicken tortellini soup and it smelled sooo good. Next thing I knew a bowl was in front of me and I was having some of this heavenly concoction. Upon demanding the recipe, here is what she gave me.

You need:

• 2 quarts chicken stock (not broth)
• olive oil (enough to coat bottom of pan)
• 1 large onion, chopped
• 2 to 3 cloves garlic, diced (I tend to use extra)
• 1 can diced tomatoes, not drained
• 1 pound frozen spinach
• 2 to 3 large, cooked boneless skinless chicken breasts (or the right chicken equivalent)
• 1 pound (approx) fresh cheese tortellini
• salt and pepper to taste

First, saute the onions and garlic in the olive oil until the onions are translucent.  This smells phenomenal.

Add your 2 quarts chicken stock, chicken, diced tomatoes, and spinach.  Cook about a half hour on medium to medium-low heat.

About 15 minutes before serving, add the tortellini and let them heat through.

Add salt and pepper to taste.  I use seasoned salt and a lot of pepper.

Eat this delicious substance: