Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 9 oz cheese tortellini (refrigerated or frozen)
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 2 cups fresh spinach or kale (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add garlic, thyme, salt, and pepper; cook for 1 minute until fragrant.
- Pour in chicken broth and add bay leaf. Bring to a gentle boil.
- Stir in shredded chicken and simmer 5–10 minutes.
- Add tortellini and cook according to package instructions (5–7 minutes) until tender.
- If using spinach or kale, stir in during the last 2 minutes of cooking.
- Remove bay leaf, taste, and adjust seasoning as needed.
- Garnish with parsley and serve hot.
Notes
- Add a splash of cream or half-and-half for a creamy version.
- Stir in pesto or Parmesan for extra flavor.
- Use frozen mixed vegetables for a shortcut.
- Make low-carb by skipping tortellini and adding extra veggies.
- If freezing, leave out the tortellini and add it fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 340
- Sugar: 5g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
