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!
Chicken and Veggie Tortellini Soup
- 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 15 oz can diced tomatoes i like the petite ones
- 1 12-16 oz 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!