Quick Tortellini Rotisserie Chicken Soup recipe

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Ingredients

1 tablespoon olive oil
½ yellow onion, chopped
1 stalk celery, sliced
2 teaspoons chopped garlic
2 (32 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can petite diced tomatoes, undrained
ground black pepper to taste
1 (8 ounce) package refrigerated cheese tortellini
2 cups chopped rotisserie chicken
1 ½ cups fresh spinach, stemmed

Nutrition Info

427.4 calories
carbohydrate: 33.1 g
cholesterol: 86.4 mg
fat: 17.9 g
fiber: 2.9 g
protein: 32.5 g
saturatedFat: 6.1 g
servingSize: -
sodium: 644.6 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Saute onion and celery until soft, about 5 minutes. Add garlic and saute for 1 minute, stirring so that it doesn't stick or burn. Pour in chicken broth and tomatoes. Season with pepper.

  2. Bring soup to a boil. Simmer for 15 minutes. Add tortellini and cook for 5 minutes. Add chicken, simmer until heated through, 3 to 5 minutes. Remove from heat and add spinach, stir until slightly wilted, 1 to 2 minutes.

Recipe Yield

4 servings

Recipe Note

An easy recipe to make in a pinch with tortellini and rotisserie chicken. Garnish with grated Parmesan, if desired, and serve with garlic toast.

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