Ingredients55 m servings 427
- Heat oil in a large pot over medium heat. Saute onion and celery until soft, about 5 minutes. Add garlic and saute for 1 minute, stirring so that it doesn't stick or burn. Pour in chicken broth and tomatoes. Season with pepper.
- Bring soup to a boil. Simmer for 15 minutes. Add tortellini and cook for 5 minutes. Add chicken; simmer until heated through, 3 to 5 minutes. Remove from heat and add spinach; stir until slightly wilted, 1 to 2 minutes.
- Cook's Note:
- Substitute avocado oil for the olive oil if desired.
Per Serving: 427 calories; 17.9 33.1 32.5 86 645 Full nutrition
ReviewsRead all reviews 6
Super simple and tasty recipe! We were getting sick of leftover Thanksgiving turkey, so I substituted that for the rotisserie chicken. I also added two chopped carrots and stalks of celery tha...
Loved this soup the first time I made it and just made it again. I bought a larger bag of tortellini, so I multiplied the recipe to make a big pot and freeze some into smaller batches. It's a gr...
It's a good, hearty soup - you can make a meal of it! I will make it again.
I omitted the celery and added a small jar of sun ripened tomato pesto to the recipe. Also added about 2 cups, give or take, of water since the pesto thickened it up a bit. I finished with some ...