Move over Cambell's

It's that season again, and I am not talking about the holidays, but the one of stuffy noses, sore throats and upset tummies. It's clear by now that I am a huge fan of soups and stews of any kind, and this time of year is, in my mind, the official Chicken Noodle Soup season. I don't know about you, but canned soup generally leaves me feeling parched for water due to salt overload. It simply lacks that burst of flavour only homemade soup can bring. Stock from scratch most certainly tops it all, but it is possible to pull off a delicious soup with the (dare I say it) canned stock variety. My pantry is never out of chicken bouillon cubes either, since a soup craving can strike at any moment with me!
For a little twist on original Chicken Noodle Soup, but still retaining the feel good qualities of the original, try this Chicken and Tortellini Stew. It's super fast to put together, especially if you have leftover cooked chicken in the fridge. It's perfect for a chilly fall day!

Chicken and Tortellini Stew
Serves 6

2 cups water
1 14 ounce can chicken broth
6 cups roughly chopped fresh spinach (about half a bag)
1 1/2 cups sliced carrots (about 3 medium)
1 medium zucchini, halved lengthwise and cut into 1/2 inch slices
2 cups dried cheese filled tortellini
1 red or green sweet pepper, coarsely chopped
1 medium onion, cut into bite-size wedges
1 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/4 tsp black pepper
1 cups chopped cooked chicken

1. In a large stock pot, combine water and chicken broth. Bring to a boil. Stir in spinach, carrots, zucchini, tortellini, sweet pepper, onion, basil, oregano, and black pepper. Reduce heat. Simmer, covered, about 15 minutes or until the tortellini and vegetables are nearly tender.

2. Stir in the cooked chicken. Cook, covered, about 5 minutes more or until tortellini and vegetables are tender.