Chicken Tortellini soup with spinach and squash

1 pkg of Butoni Cheese Tortellini
1 lg chicken breast skinless cooked sliced
1 small onion sliced
4 garlic cloves crushed and chopped
1 cup spinach
1 cup of butternut squash peeled and cubed
3 basil leaves or dash dried basil
1 bay leaf whole
1 sprig of fresh rosemary
1/2 tsp of oregano
1 tbsp olive oil
1 medium potato peeled and cubed
dash parmnesan cheese for topping

I like to use fresh vegetables but if pressed for time you may use frozen and it tastes just as good. I grill chicken often with the skin and then remove the skin and put away a breast for the soup. Makes a great meal in a bowl for a cold day!

heat oil on medium heat add sliced onion, pepper and garlic until fragrant add chicken and the herbs, bay leaf and black pepper, add water and begin to boil add tomato paste, potato and squash let cook about 10 minutes stirring occasionaly, add spinach and stir cook 5 minutes check potaoes and squash for doneness then add tortellini during the last 7 to 9. you may simmer an additional 5 minutes. Serve in bowls and top with a sprinkle of parmesan cheese.

Serving Size: makes 5 bowls about one and a half cups each

Number of Servings: 5

Recipe submitted by SparkPeople user SUNNY572.