Chicken & Spinach Tortellini Soup (ATK)

• portions: 8-10

Ingrédients

6 slices bacon, cut into ½-inch pieces

1 onion, chopped fine

2 garlic cloves, minced

1 teaspoon red pepper fakes

3 quarts low-sodium chicken broth*

1½ pounds boneless, skinless chicken breasts

1 (10-ounce) package frozen chopped spinach, thawed and drained

2 (9-ounce) packages fresh spinach tortellini

Salt and pepper

Grated Parmesan cheese (for serving)

Instructions

1. Cook bacon in large Dutch oven over medium heat until crisp, about 7 minutes. With slotted spoon, transfer bacon to paper towel-lined plate.

2. Stir onion into bacon fat in now-empty Dutch oven and cook until browned, about 8 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.

3. Add broth and chicken, bring to boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. Turn off heat. With slotted spoon, remove chicken; cool slightly and shred into small pieces.

4. Return soup to simmer. Add drained spinach and tortellini and simmer until tortellini are tender, about 3 minutes. Add shredded chicken and salt and pepper to taste. Ladle soup into bowls and garnish with bacon and cheese, passing more cheese at the table.

Notes

Virginia writes: "Using a few store- bought products makes this impressive- looking soup deceptively easy. My guests always think I've spent hours making it." Poaching the chicken in the store-bought broth improves the flavor of both components. This soup doesn't hold well and should be served as soon as it's ready.

Cooks country 2007 February/ March