Cook, you fool!

Back during the freezing cold winter months, Caitlin and I had our 2nd annual soup/chili making day. Caitlin's friend Beth came up with this recipe so we dubbed it "Caitlin & Nicole's Ode to Beth." It's super easy to make, freezes well, reheats well and it just down right good.

Caitlin & Nicole's Ode to Beth

The Ingredients

1 jar of alfredo sauce
1 carton of chicken broth
1 bag of frozen leaf spinach
1 bag of frozen cheese tortellini
1 rotisserie style chicken

The Instructions

Mix alfredo sauce and chicken broth in a large soup pot. Use a whisk to help with the mixing. Heat slowly. Remember that you are heating a cream sauce and you don’t want to burn it. Heat to a slow bubble. Add tortellini to the soup. Stir. Cook for a couple minutes and then add spinach and chicken. Stir and put a lid on it. Let it all hang out and heat up for a few minutes. Serve and enjoy.

Notes

The ratio of alfredo to chicken broth is 1:1.

If you have it, feel free to use fresh spinach. Just be sure to wilt it before adding it to the soup.

The rotisserie chicken could always be replaced by healthier, baked chicken. The rotisserie chicken is just easier to find and brings a lot of flavor to the mix.

This dish is delish with beer bread.