Description
A comforting and flavorful Rotisserie Chicken Tortellini Soup that combines tender shredded chicken, cheese tortellini, and fresh herbs in a savory broth. This recipe uses a quick stovetop method to create a hearty and satisfying soup perfect for any season.
Ingredients
Vegetables and Aromatics
- 1 cup diced onions (about 1 small/medium onion)
- 1 cup chopped leeks (white and light green parts only, discard dark leaves)
- 1/2 cup chopped celery (about 2 large ribs)
- 1/3 cup chopped carrot (one medium carrot)
- 3 cloves garlic, minced
- 1/4 cup chopped spinach, sliced julienne
Herbs and Seasoning
- 1 teaspoon dried sweet basil
- 1 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- Salt and black pepper, to taste
- 1 teaspoon chicken flavored Better Than Boullion
Liquids and Oils
- 1 tablespoon extra virgin olive oil or avocado oil
- 6 cups low-sodium chicken broth
- 1 teaspoon balsamic vinegar (optional)
- Juice of half a lemon
Main Ingredients
- 9 ounces refrigerated cheese tortellini
- 3 cups shredded chicken from a rotisserie chicken or leftover cooked chicken
- 1/4 cup prepared pesto
- 1 lemon, sliced in half (one half for juice, the other sliced into wedges for serving)
Instructions
- Sauté the Aromatics: Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat until the surface shimmers. Add the diced onions, chopped leeks, celery, and carrots, then sauté until the vegetables are soft, about 8 minutes. Add the minced garlic along with the dried sweet basil, tarragon, parsley, and marjoram. Season with a big pinch of salt and black pepper. Stir well and cook until the garlic is fragrant.
- Add Broth and Tortellini: Pour in the low-sodium chicken broth and stir in the chicken flavored Better Than Boullion. Bring the mixture to a light boil over high heat, then reduce the heat to maintain an active simmer—bubbles gently breaking the surface but not splashing. Add the cheese tortellini to the pot and cook according to the package instructions; generally, the tortellinis are done when they float to the top. Reduce heat to medium-low.
- Combine Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach to the simmering soup. Stir well to distribute evenly and let the soup warm through for a few minutes, allowing the flavors to meld and spinach to wilt.
- Finish with Pesto and Lemon: Stir in the prepared pesto, juice from half a lemon, and balsamic vinegar if using. Taste the soup and adjust seasoning with additional salt or lemon juice as desired, aiming for a bright and herbaceous flavor profile.
- Serve: Slice the remaining half lemon into wedges and serve alongside the soup for an optional fresh squeeze at the table. Ladle the soup into bowls and enjoy warm.
Notes
- Use low-sodium chicken broth to better control the salt level in the soup.
- If you don’t have leeks, you can substitute with additional onions or shallots.
- Pesto adds a rich, herbaceous flavor – feel free to adjust the amount or omit it for a lighter taste.
- Leftover rotisserie chicken is perfect for this recipe, making it quick and convenient.
- For a vegetarian version, substitute vegetable broth and omit the chicken, adding extra vegetables or beans.
