Diced tomato and a dollop of garlicky pesto add freshness and color to this quick chicken-pasta soup. Searing the chicken thighs first creates browned bits that add savory richness to the broth.
2 teaspoons canola oil
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
1 (9-ounce) package whole-wheat cheese tortellini
1 (5-ounce) package spinach
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup diced seeded tomato
1/4 cup refrigerated pesto (such as Buitoni)
How to Make It
Heat a Dutch oven over high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes, browning on all sides. Add garlic; cook 30 seconds. Add stock; bring to a boil. Add tortellini; reduce heat to medium, and simmer 6 minutes or until tortellini are done. Stir in spinach, salt, and pepper. Divide soup among 6 bowls; top evenly with tomato and pesto.
This soup is great for weeknights, hearty and good. I used rotisserie chicken instead of browning my own chicken and used regular tortellini instead of whole wheat tortellini, but otherwise I followed the recipe. I served it with garlic sourdough toast. Next time I plan to shop for the whole wheat tortellini.
This dish is a good weeknight dinner. The tomatoes and pesto really add a lot of flavour. I used spinach/ricotta tortellini and probably won't bother adding the chicken next time... it doesn't really need it. I also used homemade pesto, otherwise i followed the recipe. I served it with a crusty multigrain garlic bread.