Celebrate soup season with a hearty blend of chicken, bacon, and plenty of veggies. They call it comfort food for a reason.
Rub the chicken breasts with neutral oil and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
Chop the bacon, add it to a Dutch oven, and cook for 5 minutes or until crispy.
Remove the bacon and drain on paper towels.
In the same pot, sear the chicken breasts for about 5 minutes per side and cook until they are fully cooked. The minimum internal temperature of the chicken should be 165℉.
Remove the chicken and shred. Add the diced onion, carrot, celery, and red bell pepper to the same pot.
Season with a pinch of salt and pepper and sauté for about 5 minutes until translucent.
Add the tomato paste and warm the mixture for 5 minutes or until it changes color, then pour in minced garlic and sauté for a minute until fragrant.
Stir in Foothill Farms® Italian Salad Dressing & Seasoning Mix and cook for a minute, then pour in the water and bring it to a boil.
Once boiling, add the Orrington Farms® Broth Base Chicken Flavored and stir until fully dissolved.
Pour in the tortellini and add the chicken back to the pot. Cook the tortellini per package instructions.
Stir in the spinach and let wilt, about one minute.
Cut the heat and pour in the heavy cream and parmesan.
Add the bacon. Serve.
Recipe by: @cookingwithmrcooper
