We had this sweet guy home for the weekend, and the one thing he requested when he was home was his favorite Spinach Tomato and Chicken Soup. The one with salt, fat, and more salt. It was only half-way homemade back then; kind of like Sandra Lee and her Semi-Homemade philosophy. Not a fan. That’s not cooking, it’s just combining. Boxed Cream of Tomato soup, with pre-made tortellini, frozen spinach, and pre-cooked chicken. 1850mg of sodium in one serving of soup. I would never dream of putting that on the table now.
We accepted the challenge to remake it with K2.0 standards, and I have to say, it was way better than the original! Homemade whole wheat flour cheese ravioli, homemade no-sodium veggie stock, chicken tenderloins, fresh spinach, no-sodium canned tomatoes, and leeks.
(Note: The recipe below contains the store-bought tortellini instead of homemade ravioli, and the stats are still on par with K2.0 but it’s better with homemade.)
Fritz’s Spinach Tomato Chicken Soup
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp unsalted butter
- 1 large leek
- 4 cloves garlic
- 6 oz no-salt added tomato paste
- 4 cups low-sodium vegetable broth
- 28 oz no-salt added canned tomatoes
- 2 bay leaves
- 1 tsp crushed dried oregano
- 9 oz cheese tortellini
- 1 Tbsp all-purpose flour
- 1.5 cups unsweetened almond milk creamer
- ½ cup fresh basil
- 16 oz chicken tenderloins
- 5 oz baby spinach
- Chop leeks by first cutting off root end and slicing them lengthwise. Then slice the long pieces width-wise, into thin half-circles.
- Rinse the leeks well in a bowl of cool water. Leeks are grown in sandy soil. There will be sand embedded between the pieces.
- Mince 4 garlic cloves.
- Heat oil and butter in a large pot over medium heat, and add leek and garlic. Stir often, until softened, 2-3 minutes.
- Stir in tomato paste. Stir well, cook 2 minutes.
- Slice raw chicken tenderloins into bite-sized pieces.
- Add broth, tomatoes, bay leaves, oregano, and chicken to the pot. Bring to a boil, stirring occasionally. When liquid reaches a boil, reduce heat and simmer 10 minutes.
- Add spinach and tortellini. Simmer until tortellini are tender, 4-7 minutes.
- Remove the bay leaves. Whisk flour and almond milk creamer in a small bowl. Stir the mixture into the soup. Add chopped fresh basil, and cook, stirring occasionally, until slightly thickened, about 1 minute.
He’s back in Ohio already, but we are glad we got to be with him for a few days, and happier still that we got to nourish him with love and homemade soup. Grateful for family, friends, and soup on cold days.