Creamy Chicken Spinach Tortellini Soup

For dinner yesterday I made creamy chicken spinach tortellini soup with a side of cheddar, white cheese, and bacon grilled cheese sandwich. My whole family loved the soup, with fresh spinach ricotta tortellini, tasty chicken broth, had lots of flavor. It's perfect for this cold autumn evening.



2 package Toro Bretagene Chicken sauce with paprika and garlic
1 cup water
1/2 cup Måt Fløte or heavy cream
2 cups chicken stock

1 1/2 cup shredded chicken
1 1/2 cup lightly sauteed celery and onions
4 cubes vegetable bouillon
4 cubes of chicken bouillon

1 cup peas

1/2 cup Måt fløte (food cream/heavy cream)
1/2 cup dry white wine
5 cups fresh baby spinach
1 teaspoon ground black citrus pepper
16 ounces fresh spinach ricotta tortellini
A handful fresh parsley, chopped

In a large soup pot I heated 50 grams plant margarine whisk in 2 packages of Toro bretagene chicken powder with an addition of 1 cup of water and 1/2 cup måt fløte stirring constantly with a whisk until smooth. Then I stirred in chicken broth, added 1 1/2 cup chicken, lightly sauteed vegetables, chicken & vegetable bouillons. Covered and cook on medium/high heat for about 1 1/2 hour- 2 hours.

Added in peas, 1/2 cup måt fløte, 1/2 cup dry white wine. Covered and simmer for 40 minutes.

Stirred in fresh spinach, simmered for another 5 minutes.

In a soup bowl, place in a handful fresh tortellini, ladle in soup, sprinkle with shredded Parmesan and fresh chopped parsley. Served with a side of grilled cheese sandwich.