Italian chicken Tortellini Soup

1.5 Tbsp Olive oil
1 Medium Raw Fresh Sweet Onion
2 tsp Garlic, minced
Black pepper to taste

16.5 cup Swanson Chicken Broth 99% Fat Free
2 cups Water
.5 cup Celery, diced
.5 cup Carrots, grated
.5 cup Mushrooms, chopped
.3 cup Peppers, sweet, red, chopped
1 Tbsp. Herbes De Provence
1 tsp. Garlic powder

.6 Spinach, frozen, package (10 oz)
1 Chicken Breast, bone and skin removed, cooked, pulled apart

1.5 cup Barilla Three Cheese Tortellini, 1.5 cup
.5 Tbsp Olive oil

.25 cup Scallions
8 Tbsp Parmigiano Reggiano

In a 1 quart sauce add first 3 ingredients over a medium heat and saute untill oinions and garlic starting to brown. Do not over cook. Add to large 6 quart soup pot. Add water to sauce pan where oinions and garlic were cooked, bring to boil and cook tortellini according to package instrucktions. Drain and toss with .5 Tbsp olive oil.

To soup pot add next 9 ingredients, bring to boil and simmer for 5 minutes. You can prepare all of the ingredients (Onions, garlic, celery, carrots, mushrooms, red pepper, herbs, spinach, and chicken) put in a baggie in the frig. ahead of time to cut down on time if serving guest.

Add cooked chicked (I used the breast from a roasted suppermarket chicken) and frozen spinach. Cook 3 minutes more. add tortellini at last minute. Serve with scallions and Parmigiano Reggiano as a garnish.

Makes 24 2-cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user KOI239.