Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1/2 cup carrot (peeled and sliced)
  • 1/4 cup sliced celery
  • 1 small white onion (peeled and diced)
  • 2 teaspoons minced garlic
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried parsley flakes
  • 1 large boneless chicken breast ((about 1 pound of boneless, skinless chicken))
  • 64 ounces low sodium chicken broth, divided ((two 32 oz. cartons))
  • 2 large bay leaves
  • 14 oz. canned whole tomatoes, drained well, roughly chopped
  • 15 ounce cannellini beans (drained and rinsed)
  • 1 1/2 cups Cheese Tortellini ((if using frozen thaw before using))
  • 1 handful baby spinach leaves (optional)

Instruction

  • Melt the butter in an 8 quart Dutch oven or stock pot over medium heat.
  • Add the sliced carrots, sliced celery, diced onion, minced garlic to the Dutch oven. Sauté until the onion is translucent.
  • Add the chicken to the pot and pour 6 cups of the chicken broth into the pot.
  • Bring to a boil. Reduce the heat and cover the pot. Simmer until chicken is cooked through.
  • Once the chicken is cooked remove it from the pot. Dice or shred the chicken.
  • Return the chicken to the pot.
  • Add the chopped tomatoes, white beans and cheese tortellini to the pot.
  • Pour the remaining chicken broth into the pot.
  • Simmer the soup until the tomato, beans and tortellini are heated through.
  • Remove from heat as soon as the tortellini is hot to prevent over cooking the pasta.
  • Serve with bread or crackers.