Sticking with my new theme of lunches on a budget, I came up with this idea for a hearty and filling soup. The ingredients in this cost me about $25, which translates to about 4.25 per bowl of soup. I did have a few ingredients on hand already, like olive oil, garlic, salt and pepper, but most people should have those already as well.
You will need:
2 tbs olive oil
1 lb ground chicken
Pinch of salt and pepper
1/2 tsp dried basil
1 8 oz. Package of sliced mushrooms
1 32 oz box of reduced sodium chicken broth.
2 packages of refrigerated tortellini (I used 1 mushroom and 1 spinach)
1 jar lite Alfredo sauce
1/2 cup light cream
1 package baby spinach
Add olive oil to a stock pot or dutch oven on medium to medium high heat. add ground chicken and season with salt, pepper and basil. Break into crumbles as it cooks. Once heated through add mushrooms and broth. Cook for another 5 minutes.
Next add in the tortellini and Alfredo sauce. Put 1/2 cup of cream in empty alfredo jar add lid and shake to get excess sauce from sides, pour into the pot. Cook for another 5-7 minutes. Add in spinach in batches letting it wilt before adding more.
Serve hot with grated parmesan cheese and cracked black pepper as desired.