Name: Chicken and Spinach Tortellini Soup
Total time: 1 h 30 min
Ingredients: 6 slices bacon, cut into 1/2-inch pieces; 1 onion, chopped fine; 2 cloves garlic, minced; 1 teaspoon red pepper flakes; 3 quarts low-sodium chicken broth; 1 1/2 pounds boneless, skinless chicken breast; 1 (10-ounce) package frozen chopped spinach, thawed and drained; 2 packages fresh spinach tortellini (18 ounces); Grated Parmesan cheese (for serving)

Why This Recipe Works

We wanted an impressive Chicken and Spinach Tortellini Soup recipe that used pantry staples and a simple procedure. To do this, we poached the chicken in store-bought broth, which gave our Chicken and Spinach Tortellini Soup deep, rich flavor.

Instructions

Cook bacon in large Dutch oven over medium heat until crisp, about 7 minutes. With slotted spoon, transfer bacon to paper towel-lined plate.

Stir onion into bacon fat in now-empty Dutch oven and cook until browned, about 8 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.

Add broth and chicken, bring to boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. Turn off heat. With slotted spoon, remove chicken; cool slightly and shred into small pieces.

Return soup to simmer. Add drained spinach and tortellini and simmer until tortellini are tender, about 3 minutes. Add shredded chicken and salt and pepper to taste. Ladle soup into bowls and garnish with bacon and cheese, passing more cheese at the table.