April 22, 2016

Cheesy Tortellini Soup

Recently my freezer and I have been having a love hate relationship. I love that it collects things for me to make some damn awesome, easy recipes, but it is entirely too small! Donate here to fund Lauren's new appliances! (I kid, I kid...) I know I say often that a recipe is easy, but this is so easy I would instruct Kevin to make it for me when I was out of commission with my ACL tear. Kevin will make it for me sometimes on days I work too when I just need a little bit of easy, comfort food to end the day. This Cheesy Tortellini Soup is just that!

It is one of those meals that takes less than 20 minutes from start to finish and it is exactly what you need at the end of a crazy day!


1 bag of frozen cheese tortellini
1 cup of frozen peas, thawed OR chopped spinach (we alternate)
2 small chicken breasts
1 (14 oz) can of chicken broth
2 (10.5 oz) cans of cream of chicken soup
2 cups of milk
1/2 teaspoon of dried thyme
1/4 cup of shredded mozzarella cheese
1/4 cup of shredded cheddar cheese
salt and pepper to taste
dash of lemon juice


Bring a large pot of water to boil and add frozen peas (or spinach) to boiling water until cooked. Remove and set aside and cook tortellini according to package, drain, and set aside. Slice chicken into chunks, cook in boiling water, drain, and set aside.

Add chicken broth, cream of chicken soup, milk, and thyme into medium stock pot and mix. Season with salt and pepper.

Then add shredded cheese and stir until combined. Cook for 7-10 minutes. Fold in peas/spinach, tortellini, and chicken.

Serve hot!

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