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Chicken Tortellini Soup

By , from the Zanne Miller collection
Serves 4


2 Tbsp. olive oil
3 garlic cloves, minced
1 lb. fresh spinach
1 can (16 ounces) diced tomatoes
1 qt. (32 ounces) chicken broth
1 lb. fresh, dry, or frozen cheese tortellini
~ Salt and pepper, to taste
~ Crusty bread and freshly grated Parmesan, for serving


  1. Put the olive oil in a large (at least 4 quarts) stock pot. Over medium heat, sauté the garlic for a few minutes. Add the spinach and the tomatoes, then pour in the chicken broth.
  2. Bring to a boil and simmer for 15 minutes, then add the tortellini. Simmer until the tortellini float.
  3. Season the soup to taste, then serve hot, with crusty bread on the side. Pass the cheese at the table for sprinkling over the soup.

Related article: Chicken soup, eight ways

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This content is from the Zanne Miller collection.

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