Description
A comforting bowl of cheesy tortellini and spinach in a light broth. Perfect for a quick weeknight meal.
Ingredients
Units
Scale
- 1 pkg (227-255 g) Fresh Cheese Tortellini Pasta
- 8 cups (1900 ml) Vegetable or Chicken Broth
- 1 bag Fresh Spinach
- 1 - 2 Lemons Juice
- Freshly grated Parmesan Cheese
- Pepper
- 1 - 2 cups (237 - 473 ml) Rotisserie Chicken
Instructions
- For the Soup:
- In a large saucepan or dutch oven, bring the broth to a boil, then add the fresh tortellini pasta and cook according to package directions. If using chicken, add it now and cook for 5-8 minutes to heat through.
- Once the tortellini is done, remove the pan from the heat and add the fresh spinach; stir until it wilts.
- Squeeze in lemon juice and check the seasoning; add more lemon juice if needed.
- Season to taste with salt and pepper, if desired.
- Garnish with freshly grated Parmesan cheese.
Notes
- For a richer broth, use homemade chicken broth instead of store-bought.
- If fresh spinach isn’t available, frozen spinach will work but be sure to squeeze out excess water before adding to the soup.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 12
- Cholesterol: 20