Tortellini Soup with Spinach and Chicken is the perfect meal for the holidays to warm you right up.

Soup warms the soul, mind, and belly on a cold wintery day. Yesterday we had our FIRST snow here in New England, so naturally, we made a large pot of soup for the family to eat after playing and shoveling outside. On a perfect snow day is when one spent eating, drinking (mimosa anyone?), and being merry!

The

How the enjoy Tortellini Spinach & Chicken Soup

Also, the best way to enjoy soup is with an oversized spoon. Some may prefer an actual soup spoon, but I just like a big one. Sycamore Hill makes the original hand stamped spoon – and this Eat Drink and Be Merry spoon is my new favorite utensil. This shop carries everything from a Cereal Killer spoon to a French the Chef spoon.

Additionally, I came up with the idea for a Tortellini Soup with Spinach and Chicken after watching my Dad cook a can of boring tomato soup. I knew there was a way to spruce up a tomato base soup. My recipe is easy to replicate and has room for additions or adjustments based on your personal taste preferences.

Ingredients

1 bag frozen cheese tortellini
1 bag fresh spinach
1 rotisserie chicken – pulled apart into bite sized pieces
1 large can diced tomatoes + 1 can of water
1 teaspoon salt + pepper each
1 teaspoon garlic powder
1/2 tablespoon oregano
Optional: Parmesan Cheese

Directions

First, place everything in a large crockpot and stir. Then, cook on low heat for 4 hours or high heat for 2 hours (times will vary based on the strength of your crockpot). Next, the ingredients for this soup are mostly pre-cooked so everything just needs to be heated and sit together for awhile to absorb each other’s flavors. Finally, top with grated parmesan cheese (optional).

Confessions of a Northern Belle