Italian Chicken Tortellini Soup combines shredded chicken, fresh tortellini, baby spinach, and a tasty tomato-based broth. Top each serving with some freshly grated parmesan cheese and ricotta cheese for a soup you'll come back to again and again!
kosher salt and freshly ground black pepper- to taste
1teaspoonred pepper flakes
1/2teaspoonItalian Seasoning
5cupslower-sodium chicken broth
15oz. cancrushed tomatoes
3Tablespoonstomato paste
3cupsrotisserie chicken- shredded
14oz.fresh tortellini- from the refrigerated section of the store
3cupsspinach leaves- stems removed
1cupwhole milk
parmesan rind- optional
ricotta cheese and freshly grated parmesan cheese- to serve
Instructions
Saute veggies. Heat a stockpot over medium-high heat. Add the olive oil and then the onions - and cook until softened, about 3-4 minutes. Add the garlic and seasonings (salt, pepper, red pepper flakes, and Italian Seasoning) and stir for another minute.
Add liquids. Then add the chicken broth, crushed tomatoes, whole milk, and tomato paste. Bring mixture to a boil and reduce heat. Add parmesan rind (if using) and rotisserie chicken - and continue cooking for about 10-15 minutes.
Add the tortellini and spinach. Add the fresh tortellini and cook until softened, about 4-5 minutes. Add the spinach and stir until wilted.
Serve soup. Serve tortellini soup with a dollop of ricotta cheese, freshly shaved parmesan cheese, and some crusty bread.
Notes
Instead of using rotisserie chicken, you can cook some raw chicken directly in the soup.
Cut chicken breasts/thighs into 2-inch cubes.
Place in the broth before adding tortellini.
Cook until chicken is done (160 degrees f on a digital thermometer - allowing for some carry-over cooking).
Remove chicken and shred.
Place chicken back in the soup to heat.
Storing and Freezing:
Store leftover soup in an airtight container in your refrigerator for 3-4 days.
I don't recommend freezing this soup because the tortellini and spinach will get mushy.