1 TBS olive oil
1 large onion peeled and diced
1/4 cup diced red peppers
2 cups sliced carrots
4 garlic cloves
1 1/4 lbs chicken breast
9 cups chicken broth
8.8 oz package 3 cheese tortellini
1/4 cup heavy cream
1 small pack frozen spinach
2 tbs parsley
1 tsp. salt
1/4 tsp. black pepper
1 1/2 teaspoon thyme
In a soup pot sauté onion and olive oil for three minutes until tender. Add broth, peppers, carrots, garlic and chicken breast. Cook for 10 to 15 minutes until chicken breasts are tender. Remove chicken breast to a cutting board and cut or shred. Turn heat back to medium until broth is simmering and add the three cheese tortellini. Stir frequently so it doesn't stick. After the tortellini is tender add remaining spices, spinach and chicken. Turn off heat add cream and salt and pepper to taste.
Presented by Melissa Graves, Donna's Old Town Cafe
3/6/2018
