I think we throw away way too many leftovers as a whole. Society has become such a “throw it away, buy new” entity – and it’s just laziness and lack of imagination that causes it. When your fridge has a bunch of semi “meh” veggies – make soup. When you have leftover meat, throw it in the freezer – when you make soup – pull out the odds and ends of chicken – add it in to your soup. You can do the same with ends and pieces of vegetable as well.
I always have chicken stock in the freezer, so if we clean out the veggie drawer, the odds and ends of chicken, and add in our stock – we have Chicken and Veggie Tortellini Soup. This one is a bit different than my other Vegetable Tortellini Soup recipe. This one works really well in the winter, and as a week night dinner. Just grab a package of refrigerated or frozen tortellini and you’re set. Use spinach, kale or escarole – or don’t add greens at the end – anything works here!
- 2 quarts chicken stock
- 2 cups cooked chicken, chopped
- 16 oz frozen veggie medely (or use up what's in your fridge - carrots, corn, green beans, peas, etc.)
- 2 cloves garlic, minced
- 1/2 C Onion, chopped
- 1 Tbsp canola or olive oil
- 1 15oz can diced tomatoes (i like the petite ones)
- 1 12-16oz frozen or refrigerated tortellini
- 1 handful (1 cup ish) baby spinach
- In a dutch oven, warm the canola oil and brown the onions until caramelized - then add in the chicken and garlic and warm until garlic just turns golden.
- Add in the frozen (or raw) vegetables along with the tomatoes and the stock.
- Bring to boil and reduce to simmer until veggies are cooked through - it can simmer for quite awhile with no issues - I used frozen veggies and simmered for over an hour with no problem
- When ready to eat, bring back up to boil and add in the tortellini - cook for however long the package indicates
- When tortellini is done, turn the heat off under the pan, stir in the spinach and let sit for 3-5 minutes.
- Serve hot & enjoy!