This recipe originated here. However, we added a garden of veggies (all things fresh) to make it a tasteful soup full of antioxidants to fight off the nasty cold and flu bugs that winter has welcomed!
Necessary Ingredients include (but do not necessarily stop at):
-2 Tbsp Olive oil
-1 1/2 lbs. chicken
-1 C finely chopped red cabbage
-1 1/2 Tbsp Italian herbs
- 1 large diced onion (white)
-3 cloves of fresh garlic
- 1 can cream of chicken soup
- 4 cans chicken broth:
-1 bag finely chopped fresh spinach
-6 sliced mushrooms
-1 zucchini (diced)
-4 celery stalks (sliced)
-1 yellow pepper (diced)
-1 jalapeno (diced -small)
-salt and pepper to taste
- 1 pkg cheese tortellini
- 1/3 C Parmesan cheese
To create this masterpiece you must:
saute chicken in olive oil until almost done... but just before it really is done, you add onion and press 3 garlic cloves to the top.
When the onion is translucent, add cabbage and Italian herbs. Cook until chicken is browned. Do not stir the veggies to the bottom of the pan. Let them steam cook with a lid on top for about 3-4 min.
While that is cooking: in a soup pot mix together chicken broth, cream of chicken soup, spinach, mushrooms, zucchini, peppers, celery and salt and pepper.
When chicken (above) is done, scrape all of EVERYTHING from that pan into the soup mix! start to boil until you add tortellini noodles.
In a separate pan boil tortellini al dente (or less since it will soften in the soup) and add the noodles to the soup.
add Parmesan cheese just before serving... it will melt and go to the bottom of the pan and burn if you add it too early!
*Seriously... my kids PIGGED out on this for 3 days! It was TO DIE FOR!
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