Rotisserie Chicken Tortellini Soup Recipe
A quick and easy soup recipe that transforms rotisserie chicken and cheese tortellini into a flavorful and satisfying meal. Aromatic vegetables, loads of herbs, and a big swirl of pesto elevate chicken soup to a whole new level of deliciousness.
Servings 6
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 cup diced onions (about 1 small/medium onion)
- 1 cup chopped leeks , white and light green parts only (discard the dark leaves)
- 1/2 cup chopped celery (about 2 large ribs)
- 1/3 cup chopped carrot (one medium carrot)
- 3 cloves garlic , minced
- 1 teaspoon dried sweet basil
- 1 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- salt and black pepper
- 6 cups low-sodium chicken broth
- 1 teaspoon chicken flavored Better Than Boullion
- 9 ounces refrigerated cheese tortellini
- 3 cups shredded chicken from a rotisserie chicken (or leftover chicken)
- 1/4 cup chopped spinach , sliced julienne
- 1/4 cup prepared pesto
- 1 lemon , sliced in half
- 1 teaspoon balsamic vinegar (optional)
Instructions
- Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium until the surface shimmers. Add the onions, leeks, celery, and carrots, and saute until soft, about 8 minutes. Add the garlic and dried herbs, plus a big pinch of salt and pepper. Stir well to mix and let the garlic become fragrant.
- Add the chicken broth and the Better Than Boullion. Bring the soup to a light boil over high heat, and then adjust to retain an active simmer (bubbles breaking the surface but not spitting). Add the tortellini and simmer for the amount of time called for on the packaging (different brands require different times). In general, though, the tortellinis are cooked through when they float to the top. Reduce the heat to medium-low.
- Add the shredded chicken and spinach and mix well. Let warm through for several minutes.
- Stir in the pesto, the juice from one half of the lemon, and balsamic vinegar (if using). Taste, and add more salt and/or lemon juice to taste. The flavor should be bright and herbaceous.
- Slice the remaining lemon into wedges and serve on the side with the soup.