Weeknight Chicken Broth and Tortellini Soup

I don't know anyone that doesn't love chicken soup. I always have a batch of chicken broth packed away in the freezer, so it's ready when I need it. It's perfect for when I want to make Weeknight Chicken Broth and Tortellini Soup. The soup comes together so quickly and is excellent after a day of carpooling kids. It's delicious packed with tortellini and spinach. If your lucky enough to have leftovers, it's great for lunch the next day.

Ingredients for Weeknight Chicken Broth and Tortellini Soup:

10 cups homemade chicken broth, I used Easy "Instant" Double-Strength Chicken Broth

1 20 -ounce package of refrigerator tortellini

2 tablespoons of olive oil

1 carrot, finely diced

1 celery finely diced

1 onion finely diced

1 5 - ounce bag of baby spinach

Time-Saving Tip: Dice the vegetables in advance and keep refrigerated until ready to use. I always have homemade chicken broth in the freezer; it makes soups like this a breeze to prepare.

Let's see what we need.

We're ready to cook.

Add the oil, carrots, celery, and onion to a large pot; season with salt and pepper. Saute for 8 minutes until vegetables have softened but not browned. Pour in the broth and bring to a boil.

Add the tortellini and cook until just done. Turn off the heat and stir in the spinach until wilted.

It's ready! Weeknight Chicken Broth and Tortellini Soup is delicious and comforting. It's perfect for a chilly day or as a pick me up when you're not feeling well. Either way, I'm sure you'll love it.

Enjoy!

Weeknight Chicken Broth and Tortellini Soup:

• 10 cups homemade chicken broth, I used Easy "Instant" Double-Strength Chicken Broth

• 1 20 -ounce package of refrigerator tortellini

• 2 tablespoons of olive oil

• 1 carrot, finely diced

• 1 celery finely diced

• 1 onion finely diced

• 1 5 - ounce bag of baby spinach

• Add the oil, carrots, celery, and onion to a large pot; season with salt and pepper. Saute for 8 minutes until vegetables have softened but not browned. Pour in the broth and bring to a boil.

• Add the tortellini and cook until just done. Turn off the heat and stir in the spinach until wilted.

• Time-Saving Tip: Dice the vegetables in advance and keep refrigerated until ready to use. I always have homemade chicken broth in the freezer; it makes soups like this a breeze to prepare.