Fritz's Spinach Tomato Chicken Soup
Servings: 8 cups
Every time my son Fritz comes home, he asks for this hearty chicken soup. This year, we K2.0'd the recipe, and he loved it just as much!
- 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.
Serving: 1.5Cups | Calories: 234kcal | Carbohydrates: 20g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 294mg | Potassium: 574mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2813IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 2mg