CHICKEN & MOZZARELLA TORTELLONI IN A CHICKEN SOUP WITH SUNDRIED TOMATOES & VEGETABLES
35-45
min
cooking time
4
servings
Easy
difficulty

CHICKEN & MOZZARELLA TORTELLONI IN A CHICKEN SOUP WITH SUNDRIED TOMATOES & VEGETABLES

CHICKEN & MOZZARELLA TORTELLONI IN A CHICKEN SOUP WITH SUNDRIED TOMATOES & VEGETABLES

Ingredients

  • One 20oz package Giovanni Rana Chicken Mozzarella Ravioli
  • 4 tbsp olive oil
  • 10 cups chicken stock
  • 4 cups shredded chicken (rotisserie is best)
  • 2 cups celery, chopped
  • 4 garlic cloves, minced
  • 3 cups onions
  • 2 red bell pepper, chopped
  • 2 cups carrots, julienne cut
  • 12 oz fresh baby spinach
  • 1 cup sundried tomatoes, julienne cut
  • Salt and pepper
35-45
min
cooking time
4
servings
Easy
difficulty

Preparation

Heat oil in a large soup pot over medium heat. Add garlic, onion, celery, carrots, red bell pepper. Sauté until onions are translucent and vegetables are semi soft. Add chicken stock and season with salt and pepper. Simmer for 30 minutes until veggies are tender. Add tortelloni sundried tomatoes, chicken and fresh baby spinach. Cook tortelloni for 4 minutes in the broth.

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