Chicken Tortellini Soup
Portion Size: 1 cup
Ingredients: Yields: 50 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken | |
| ½ lb. boneless skinless chicken breasts, cut into cubes | |
| 8 oz. package refrigerated cheese tortellini | |
| 2 tablespoons olive oil | |
| 2 tablespoons all purpose flour | |
| 1 (14 oz. can) nonfat evaporated milk | (may use half and half or cream) |
| ½ teaspoon dried thyme | |
| 2 cups fresh baby spinach | Washed, trimmed and chopped |
| ¼ cup shredded low fat cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes. Add the flour. Mix well. | |
| 2 | Add the broth and evaporated milk Bring to a boil. Reduce heat to low and simmer for 20-30 minutes. Add tortellini and cook until tender ~ 5-7 minutes. Stir in spinach. Serve hot topped with cheese. | Cook until internal temperature reaches 165°F. |
Always check all ingredients to be sure they are gluten free.
Posted in Soup Recipes
