Soup's On Again

Amid all the craziness of the day--voting, organizing an impromptu Halloween, trying to get to Pilates (traffic made me so late that we had to cancel), a playdate, "booing" some friends, going to a wake for a friend's mother, and then trick-or-treating (plus the unplanned fall passing out flyers!)--I'm in charge of dinner for Sis and Bud's ill classmate's family.  I'm taking my newly adapted recipe (from this vegetarian one) Chicken and Vegetable Soup with Tortellini, bread, and homemade brownies.  We might stay for a bit, to chat with our classmate.  Just before we trick or treat.

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Chicken and Vegetable Soup with Tortellini

1 onion, chopped
3 stalks celery, chopped
2-3 carrots, chopped
2-3 cloves garlic, minced
8-12 cups chicken stock
1-10 oz package frozen spinach, defrosted
1+ cup frozen corn
1 can diced tomatoes
1-2 cups cooked chicken, diced
1-2 tablespoons Italian seasoning
1 large package cheese tortellini

Saute onion, celery, and carrots in olive oil; add garlic and saute til fragrant.  Add chicken stock and simmer until vegetables almost tender.  Add spinach, corn, tomatoes, chicken, and Italian seasoning.  If serving immediately, bring soup to high simmer or boil and add tortellini.  Otherwise, cook tortellini separately and heat with soup when ready to serve.

Mommy Hungry