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Pumpkin, Chicken And Spinach Tortellini Soup

Ingredients

• 2 tbsp olive oil
• 1 pound chicken breast, trimmed of fat and cubed
• 1 onion, diced
• 3 cloves garlic, crushed
• 3 cups chicken stock
• 15 ounce can pumpkin puree
• 2 tsp brown sugar
• 1 1/2 tsp minced sage leaves
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp ground nutmeg
• 1 bay leaf
• 9 ounces cheese tortellini
• 4 cups baby spinach leaves, washed
• 1 tbsp lemon juice

Directions

1. Turn the slow cooker to low.
2. Heat oil in skillet over medium-high heat.
3. Add the onion and cook for 3 minutes, stirring occasionally.
4. Add the garlic and cook for 1 minute, stirring constantly.
5. Transfer to the slow cooker and stir in chicken stock, the pumpkin puree, brown sugar, salt, black pepper, nutmeg, bay leaf, and sage.
6. Cover and cook for 3 hours.
7. Add the tortellini and cook for 1 hour.
8. Stir in the spinach leaves, and then cover for 1 minute.
9. Stir in the lemon juice.

Attribution