3 Tbs Olive Oil
1 Clove garlic, minced
3 stalks of celery chopped
3 carrots peeled and chopped
1 onion diced
10 oz box of frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package or chicken tortellini half cooked


1) put olive oil in the bottom of a large soup or stock pan
2) Sauté garlic, carrots and onions until tender
3) add frozen spinach. Break up the blocks of spinach as you cook
4) Continue to sauté until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve

Note: it better to eat it a few hours after it’s made so the broth soaks up into the noodles. Better yet make it the night before

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s