Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 cloves or 1 tbsp garlic, minced
- 8 cups chicken broth
- 2 cups tortellini pasta, uncooked (we used three-cheese)
- 2 large chicken breasts, cooked and shredded (rotisserie works well)
- 1 ½ tsp dried thyme
- 1 tsp dried oregano
- 2 cups fresh spinach, chopped
- 1 cup Buholzer Brothers Havarti Cheese, shredded
- ¼ tsp red pepper flakes
- Fresh parsley (optional garnish)
- Salt and pepper to taste
Directions
- Heat olive oil in a large stock pot over medium heat. Add onion, bell pepper, celery and carrots to pan and sauté for approximately 5 minutes or until begin to soften. Add garlic, stir and cook another 2 minutes.
- Add chicken broth to veggies and increase heat to high, bringing broth to a boil. Reduce heat to medium bringing broth to a simmer. Add tortellini pasta and cook for 10 minutes or until cooked through.
- Stir in shredded chicken, thyme, oregano and spinach. Cook until chicken is warmed, and spinach is wilted about 3 minutes. Remove from heat. Add Buholzer Brothers Havarti cheese and red pepper flakes, stirring to combine. Salt and pepper to taste. Serve warm.
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