Wednesday, April 27, 2016

Chicken SpinachTortellini Soup and Room 13

This was a good day to catch up with Room 13. I found some things have remained the same since my last December visit
 working with iPads
enjoying books
 working on their sight words, letter sounds and writing words to make sentences
and some are still what I call "fashionistas" 
while others have changed.

This young man got glasses
this young lady lost a few teeth (wanted to make sure I saw this) 
and many were a lot taller. Several made sure I knew they were a lot smarter since I last saw them. As they slide more towards vacation countdown their teachers are faced with the monumental challenge of keeping them all engaged.    
Tortellini Spinach Chicken Soup
As the weather continues to be in an unlike spring mode comfort food in a bowl was the perfect evening meal. This recipe puts a different spin on traditional chicken noodle soup by using cheese tortellini instead of plain noodles and a healthy dose of spinach. A rotisserie chicken was a great time saver. I liked using matchstick carrots as they softened up quicker than regular sliced carrots.  
Recipe serves 5 - 6.
Ingredients:
  • 1- 1/2 TB. olive oil
  • 1- 1/2 cups chopped carrots (from about 5 medium) or matchstick carrots
  • 1 cup chopped celery (from about 3 stalks)
  • 1 cup chopped yellow onion (1 small)
  • 4 cloves garlic, minced
  • 2 boxes (each 32 oz.) low sodium-chicken broth
  • 1- 1/2 tsp Italian seasoning
  • 9 oz. package refrigerated three cheese tortellini
  • 1 TB. dried  parsley flakes or 1/3 cup packed Italian parsley plus more for serving
  • 1 tsp. Herbes de Provence
  • 2- 1/2 - 3 cups shredded rotisserie chicken 
  • 3 large handfuls of torn baby spinach leaves, stems removed 
Directions:
  • Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. 
  • Stir in chicken broth, Italian seasoning, parsley and Herbes de Provence. Bring to a boil over medium-high heat, reduce heat to low and cook 45 minutes. 
  • Add tortellini, chicken and spinach leaves. Cook  6 - 8 minutes longer (or one minute less than time listed on package you want it al dente). 
  • Serve warm, topped with chopped fresh parsley leaves. Pair the soup with garlic bread sticks. 
Note; I did not add any salt and pepper because a rotisserie chicken gives the soup enough flavor and added salt.  

1 comment:

  1. I love those sweet photos of "your kids."

    That looks like another good recipe.

    ReplyDelete