Italian Chicken Tortellini Soup
A hearty and flavorful soup featuring tender chicken, cheesy tortellini, and fresh spinach in a rich Italian-inspired broth.
Ingredients
- 1-2 Tablespoons Olive Oil
- 1 medium Onion chopped
- 3 cloves Garlic minced
- Salt and Pepper to taste
- 1 teaspoon Red Pepper Flakes
- 0.5 teaspoon Italian Seasoning
- 5 cups Chicken Broth lower-sodium
- 15 oz. Crushed Tomatoes
- 3 Tablespoons Tomato Paste
- 3 cups Rotisserie Chicken shredded
- 14 oz. Tortellini fresh
- 3 cups Spinach stems removed
- 1 cup Whole Milk
- Parmesan Rind optional
- Ricotta Cheese to serve
- Parmesan Cheese freshly grated, to serve
Instructions
- Saute veggies. Heat a stockpot over medium-high heat. Add the olive oil, onions, and cook until softened, about 3-4 minutes. Add garlic and seasonings (salt, pepper, red pepper flakes, and Italian Seasoning) and stir for another minute.
- Add liquids. Add chicken broth, crushed tomatoes, whole milk, and tomato paste. Bring mixture to a boil, reduce heat, add parmesan rind (if using) and rotisserie chicken. Cook for about 10-15 minutes.
- Add the tortellini and spinach. Cook tortellini until softened, about 4-5 minutes. Add spinach and stir until wilted.
- Serve soup. Serve with a dollop of ricotta cheese, freshly shaved parmesan cheese, and crusty bread.
Notes
For added convenience, use rotisserie chicken for quick preparation.