Ingredients
Broth & Seasoning
- 4 cups chicken broth
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian seasoning
Pasta & Protein
- 1 cup cheese tortellini
- 1 cup cooked shredded chicken (optional)
Vegetables
- 1 onion, chopped
- 2 cups baby spinach
Other
- 1 tbsp olive oil (for sautéing)
Instructions
- Sauté Onion: Heat olive oil in a pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- Add Broth and Seasoning: Pour in the chicken broth and sprinkle in salt, pepper, and Italian seasoning. Bring the mixture to a gentle simmer.
- Cook Tortellini: Add the cheese tortellini to the simmering broth. Cook uncovered for about 7 minutes or until the tortellini are tender and cooked through, stirring occasionally to prevent sticking.
- Add Chicken and Spinach: Stir in the cooked shredded chicken and baby spinach. Let the soup simmer lightly for 2-3 minutes more, until the spinach wilts and the chicken is warmed through.
- Serve Warm: Taste and adjust seasoning if needed. Ladle the soup into bowls and serve immediately for a comforting meal.
Notes
- For a creamier soup, stir in 1/2 cup heavy cream or half-and-half during the final simmer.
- Try substituting cooked sausage or turkey for the chicken for a different protein option.
- Baby spinach can be replaced with kale or Swiss chard for a heartier green.
- Add minced garlic when sautéing onions for extra flavor.
- Use vegetable broth instead of chicken broth to make it vegetarian-friendly (omit chicken accordingly).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
