The other day I was scrolling through my Facebook news feed and I ran into a picture that I just couldn’t ignore. I must have been hungry at the time because I knew immediately that I had to try this recipe! The recipe originated from a musical group called “Point of Grace.”
Here are the ingredients:
You can scroll down to get the full, printable recipe! Let me show you how to throw this soup together!
First, chop your celery and carrots. Add olive oil to a large stock pot, and then add the celery and carrots, garlic – onions too!
Saute until veggies are soft.
Add your frozen spinach. Continue to break up spinach until it’s thawed.
Add the chicken broth and tortellini!
Heat until tortellini is soft.
Please note: Make this soup the day ahead before you want to serve it!! The recipe clearly states that it’s better the day after because the tortellini soaks up the broth, making it more flavorful!
I set my soup (in the stock pot- lid on) in my garage to keep it cold until I served it the next day! The temp in my garage was 38 degrees so it was perfect…and the pot didn’t take up a bunch of room in my fridge!
Here’s the final product! I served the soup with a pretzel bread stick and a salad!
Here’s the printable recipe for you! Enjoy!
- 3 Tablespoons Olive Oil
- 1 clove garlic, minced (I used a teaspoon of squeeze garlic)
- 3 stalks of celery, chopped
- 3 carrots, chopped
- 1 onion, diced ( I used ¼ cup dry, minced onion.)
- 10 oz. box or package of frozen spinach (unthawed)
- 2 cans cream of chicken soup
- 2 cans of water (Use soup can)
- 32 oz. chicken broth
- Family size package of cheese or chicken tortellini (I used cheese)
- Put olive oil in bottom of a large stock pot
- Saute garlic, celery, carrots and onions until tender
- Add frozen spinach. Break up blocks of spinach as you cook
- Continue to saute until spinach thaws, and heats up
- Add cream of chicken soup and water
- Add chicken broth and then add tortellini
- Heat and serve