Chicken soup with cheese tortellini

  • Preparation 25 min
  • Cooking 25 min
  • Servings 6 to 8
  • Freezing Absolutely

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Ingredients

  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 large parsnips, diced
  • 2 Nantes carrots, diced
  • 2 stalks of celery, sliced
  • 6 baby bok choy, sliced
  • 1/2 teaspoon Provence herbs
  • Olive oil
  • 8 cups chicken broth
  • 250 g cheese tortellini
  • 1 package (142 g) baby spinach
  • Salt and pepper from the mill

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Preparation

  • In a large saucepan heated to medium high heat, put the vegetables and Provence herbs, add a good drizzle of olive oil and season with salt and pepper. Cook 7 to 8 minutes, stirring, to caramelize the vegetables.
  • Add the chicken broth, cover and bring to a boil. Reduce heat to low and simmer for 5 minutes.
  • Add tortellini and cook according to package directions, 5 to 10 minutes.
  • Add the spinach and mix. Serve with a baguette!