- ¼ cup of olive oil
- 1 tsp butter
- 1 large onion finely chopped
- 1 chicken fillet cut in small bites
- 1 cup of frozen spinach
- 1 cube of chicken broth
- A pinch of salt
- 1 tsp of sweet paprika
- 1 tsp of dried parsley
- 2 liters of water
- 1 cup of tortellini with cheese filling
- ½ cup of grated cheddar
In a saucepan, put the olive oil and butter. On medium to high heat medium heat cook the onion for 2 minutes. Add the chicken and the cube of chicken broth cube and cook for another 5 minutes. Add the spinach and continue cooking for another 2 minutes.
Add the water, the parsley, the salt, the pepper and the sweet paprika and bring to boil. Once boiling, reduce the heat to minimum, cover the pot and simmer for 30 minutes.
Use a mini pimmer to smooth the soup (this step is optional). Add the tortellini and simmer for another 13 minutes.
Serve the soup hot, sprinkling a little bit of grated cheddar on top.