Chicken Tortellini Soup

Ingredients

• 1 lb boneless, skinless chicken breast
• 6 cups chicken broth
• 1 lb frozen cheese tortellini
• 3 cups fresh spinach
• 1 can (14 oz) diced tomatoes (canned or fresh)
• 3 cloves garlic cloves, minced
• 1 tablespoon olive oil
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Pat the chicken breast dry with paper towels, then place it on a cutting board and slice it lengthwise into 2 thin strips, about 1/4 inch thick, so it cooks quickly.

2. 2

   Mince the 3 garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

3. 3

   Heat the 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

4. 4

   Add the sliced chicken to the hot oil and cook, stirring once every 30 seconds, until the surface turns light golden brown and no pink remains inside when you cut the thickest piece, about 5 minutes.

5. 5

   Add the minced garlic and stir it into the chicken, cooking for 30 seconds until the garlic smells strongly fragrant.

6. 6

   Pour in the 6 cups of chicken broth and bring it to a rolling boil over medium-high heat, about 4 minutes — you'll see large bubbles rapidly breaking the surface.

7. 7

   Add the 1 pound of frozen cheese tortellini and stir to separate any clumps, then reduce heat to medium and simmer for 5 minutes until the tortellini floats to the surface.

8. 8

   Stir in the canned diced tomatoes (including the liquid) and simmer for 2 minutes until warmed through, stirring once.

9. 9

   Add the 3 cups of fresh spinach and stir gently until the spinach wilts completely and turns dark green, about 1 minute.

10. 10

    Taste a spoonful of broth, then add salt and pepper gradually until the soup tastes flavorful and balanced — start with a pinch of each and add more if needed.

11. 11

    Ladle the soup into 4 serving bowls, making sure each bowl gets chicken, tortellini, spinach, and broth in equal amounts.

Tools you’ll need

• large pot (5-quart or bigger)
• cutting board
• knife
• paper towels
• wooden spoon or ladle
• spoon for tasting

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