I came across this recipe on Point of Grace’s Facebook page. I love cream based soups (and anything with pasta) so I decided to give it a try.
Here’s the original recipe:
3T olive oil
1 Clove garlic, minced
3 stalks celery, chopped
3 carrots, peeled & chopped
1 onion, diced
10 oz box frozen spinach
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family sized package of tortellini (chicken or cheese), half cooked
1) add olive oil to a large stock pan
2) sauté garlic, onion, carrot and celery over medium heat until tender
3) add spinach
4) continue to cook until spinach is heated through
5) add cream of chicken & water
6) add chicken broth & tortellini
7 heat & serve
Here’s my version:
I tweaked it a bit to make it just a tad healthier. I replaced the cream of chicken with 2 “cans” of heavy cream and seasoned well to make up for the lost salt. I also used organic veggies, fresh spinach and organic chicken broth.
It was a hit! I loved it, my husband loved it and my toddler even loved it! It was even better as leftovers for lunch today. I highly recommend this recipe.
Have you tried this soup? Do you plan to? Have any ideas to make it even better? Sound off in the comments below!