Here is a recipe for your pre-Thanksgiving Sunday!

I made a soup that started with a recipe but morphed into something pretty different, so I’m going to type it up as my own. 🙂

Ingredients:

• 1 tbl. olive oil
• 1 C. mirepoix (chopped celery, carrot and onion)
• 2 chopped garlic cloves/2 tsp. minced garlic
• 5 cups chicken stock
• 2 cubed cooked chicken breasts
• 1 tbl. corn starch
• 1 6 oz. bag of baby spinach (fresh)
• 1 package (10 oz.) fresh cheese tortellini
• 2 cups half and half
• 1 tbl. Parmesan cheese

In a stockpot, heat some olive oil. Cook mirepoix and garlic until onions are translucent. Add chicken stock and cooked chicken* and return to simmer. [At several points I added some water if I thought there wasn’t enough broth.] Add 1 package tortellini and cook for 3 minutes. Add spinach and cook until wilted (3-5 minutes). Mix cornstarch in a small bowl with 2 tbl. water until dissolved and stir into soup. Add half and half and Parmesan. Stir and serve.

Not the best picture, but I knew you needed something…