Got left over turkey after the Thanksgiving festivities?  Make Soup!  Here’s a fresh new recipe – we can’t wait to try it!

Ingredientstortellina

  • 2 tablespoons extra virgin olive oil
  • 5-7 organic garlic cloves, finely minced
  • 4 large organic carrots, peeled and thinly sliced
  • 2 large organic white or yellow onions, peeled, halved and thinly sliced
  • 3 organic celery stalks, sliced
  • 2 organic red bell peppers, seeds and stem removed, diced
  • 32 ounces organic chicken stock
  • 8 cups alkaline water (or more)
  • 1 teaspoon Splendor Garden poultry seasoning
  • salt and pepper, to taste
  • 2 cups shredded turkey or chicken
  • 20 ounces cheese tortellini
  • 3 ounces fresh organic spinach leaves

How-Topoultry-seasoning-sf

  1. In a large pot over medium heat, sauté the olive oil, garlic, carrots, onions, celery and bell peppers together until almost tender.
  2. Add in the chicken stalk, water, poultry seasoning, salt and pepper and bring to a low boil for 10 minutes.
  3. Add in the chicken and tortellini and boil for 9 minutes.
  4. In the last minute, add in the spinach.
  5. Serve warm.

Servings: 8-10 servings

Note: You can half the recipe for 3-5 servings.

 

Thanks to Splendor Garden for sharing this recipe with us!

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