1. Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock. 2. Add squash and cook until tender. Add spinach and simmer. 3. In sauté pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup. 4. In pasta pot, cook tortellini according to package directions. Drain and add to soup. 5. Add tomato sauce and both cans of beans to cook through. About 4-5 minutes. 6. Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown. 7. Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
