The weather in South Alabama has been fluctuating. Some days I believe it's December with it's 45 degree morning. Other days it's 81.
Today was one of those 45 degree days and I spent my lunch enjoying a warm bowl of chicken tortellini soup, which was leftover from supper. It was delicious, easy, economical and used up some leftover chicken. I thought I would share.
What you'll need:
2 cups cooked chicken cut into bite sized pieces
1 medium onion, diced
1 garlic cloves, diced
1 can tomato paste
2 cups diced carrots
4 cups cups vegetable stock
4 cups tortellini
Heat up some oil in your stock pot or Dutch oven.
Cook your onions and garlic until they are translucent and then add your tomato paste.
Add 1 cup of your stock and then put your carrots in the pot. Let simmer for a few minutes. Then add in the rest of your stock and bring to a boil.
Add in your tortellini and your cooked chicken. Let your pasta cook for about 3 minutes. Then turn down and let simmer a few more minutes before serving.
What are some of your favorite winter soups or stews?