Chicken Tortellini Soup

Soup is just one of those things that I can't get enough of. I love coming up with new ways to enjoy soup. All year 'round too! I really don't stick to the "soup is for winter" rule.

You've probably noticed that most of my soup recipes are Asian-inspired. Well now I am going to put a spanner into the works of that thought and throw a beautiful Italian-inspired soup your way.

I loved so many things about this soup. Most of all, it's quick and easy. This soup is done and on the table in 30 minutes. It's packed with delicious flavors, and it's super filling. It doesn't take much of his one to satisfy that hunger - good thing it reheats well, too!

Chicken Tortellini Soup

Serves 4

1 onion, diced
4 cloves garlic, crushed
1 Cup spinach leaves, chopped
400 g (14 oz) can tomatoes (I used Italian spiced)
1 Cup basil leaves
2 Tbsp oregano leaves
1/3 Cup grated Parmesan
6 Cups low sodium chicken stock
4 Chicken sausages, casings removed and rolled into small balls
250 g (9 oz) fresh tortellini (whatever is your favorite filling!)

1. Combine the onion, garlic, spinach, tomatoes, basil, oregano, and most of the Parmesan in a food processor and process until smooth, Set aside.

2. Heat a dash of oil in a large saucepan. Fry the chicken until browned on all sides. Add the processed vegetables and fry for a couple of minutes.

3. Add the chicken stock and bring to a boil. Simmer for 10 minutes, add the pasta and simmer for a further 8-10 minutes, until the chicken and pasta are cooked.

4. Serve in big bowls, topped with the remaining Parmesan, with a side of crusty bread.