If you’re looking for a super quick, healthy, and totally delicious dinner look no further. This soup is wonderfully flavored and thanks to the tortellini and chicken, very filling as well. I came across this recipe in my Cook’s Country magazine, the August/September 2017 issue. It’s made with ingredients that most everyone should have on hand and it comes together within minutes. The recipe calls for chicken broth however, I feel that stock imparts a richer and more flavorful profile to the soup but feel free to use whatever you have in the pantry. To save time and add an extra boost of protein I also threw in some diced rotisserie chicken. Enjoy!!
- 3 tbs unsalted butter
- 1 small onion, minced
- Salt and pepper, to taste
- 1 garlic clove, minced
- 6 cups chicken broth or stock (I prefer Kitchen Basics Stock)
- 1 tbs soy sauce
- 8-10 ounces cheese tortellini
- 3 oz baby spinach
- 2 ounces grated Parmesan cheese
- 8-10 oz diced Rotisserie chicken
Melt butter over medium heat in a large Dutch oven. Add the onion, salt, and pepper. Cook until the onions are softened but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the broth/stock and soy sauce and bring to a boil over high heat. Stir in the pasta and cook until al dente. Remove the soup from the heat and add the spinach, cheese, and diced rotisserie chicken. Serve hot.