Tortellini soup is one of our go-to quickie weeknight dinners. It takes about 15 minutes from the time I crack open the fridge with that puzzled, “what can I make” look on my face to setting bowls on the table. And now that my dishwasher is broken, any meal I can make that doesn’t leave a crusty fried-on, baked-on, burned-on mess is a plus!

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Quick Chicken Tortellini Soup

A quick, simple dinner perfect for a weeknight.

Ingredients

• 3 cups chicken broth
• 9oz package of fresh chicken and cheese tortellini
• 2 cups baby arugula and spinach*
• 1 roma tomato, seeded and chopped
• Parmesan shavings, for serving

Instructions

*Half a bag of frozen peas is an excellent substitute.

1. Heat chicken broth over medium-high heat.
2. Add tortellini to the hot broth. Cook until heated through (see package directions).
3. Divide greens between 4 bowls.
4. Ladle soup over the greens and top with chopped tomato and Parmesan.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes