I have always loved spinach! It’s so good for you and I enjoy it fresh in salads, cooked in frittatas, lasagnas and many other tasty dishes. The last time I was at the grocery store, I grabbed a few packages of Spinach & Ricotta Tortellini in the pasta aisle. I didn’t really have a plan for it at that moment, but I was hungry and that always leads me to purchase a few “extras” that I didn’t have on my shopping list just because they looked or sounded good.
Even though I’ve been counting down the days until Spring, I am still dealing with a few colds around my house. When the weekend came, yet another pot of soup was on my to do list. I have made so much Chicken Soup this winter, that it had become boring. I decided to change the flavor a little so I added a few different items to this pot to make this week’s soup different.
This Spinach & Ricotta Chicken Soup was such a comforting meal for those of us who have been coughing and sniffling the last few days. This warm, filling soup had a delicious spinach flavor with plenty of tender chicken and creamy tortellini in every bite. A piping hot bowl of this soup by itself is a perfect, satisfying meal on a cold day. Of course, a salad with fresh bread or crackers can be served with this soup as well for a heartier meal.
I always start any chicken soup I make with you guessed it- a chicken! If you haven’t made homemade soup or broth before, I promise you, it’s so simple and you will end up with the most wonderful broth, and moist tender chicken when you are finished.
I add my quartered onions, roughly chopped celery and carrots, smashed garlic, parsley, bay leaf and sea salt & pepper to my dutch oven or stock pot and add a whole chicken. I nestle the chicken right in the middle of the pot, moving a few vegetables to the side if I need to and then fill the pot with fresh, cold water. I cover it and put it on the stove at medium heat. When it comes to a slow boil, I reduce the heat to simmer and let it cook covered for 2 hours. Your house will smell so warm and inviting while this is cooking!
After the 2 hours, you can remove the chicken from the pot, set it on a plate to cool a bit before removing the skin and shredding (it should almost be falling off the bone), strain your broth, chop the carrots, and season the broth with more sea salt to your taste. After straining the broth and removing the fat with a Fat Separator, adding a few handfuls of fresh spinach and the cooked Spinach & Ricotta Tortellini to my pot, dinner was ready and we had plenty of left overs for lunch the next day.
If you want to add a little variety to your next pot of chicken soup, give this yummy recipe a try!
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