This classic soup is perfect for busy weeknight dinners.
4 – 6 serving(s)
PREP TIME : 5 mins
TOTAL TIME: 30 mins
INGREDIENTS
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14-oz.) can crushed tomatoes
- 6 c. chicken stock
- 1 (9-ounce) package fresh cheese tortellini or gluten free pasta of your choice
- 1 (5-ounce) package fresh baby spinach
- 2 1/2 c. rotisserie chicken, shredded (about 10 ounces)
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 tbsp. fresh lemon juice
- Grated parmesan, ripped basil leaves, and pesto, for serving
INSTRUCTIONS
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- Heat oil in a large pot over medium heat, Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add tomatoes and stock. Bring to a boil over high heat. Reduce to a simmer and cook 5 to 6 minutes.
- Add tortellini and cook 5 minutes. Add spinach and cook until wilted, 4 to 5 minutes. Reduce heat to low and add chicken, red pepper, and lemon juice. Cook until warm, 1 to 2 minutes. Serve immediately garnished with parmesan, basil, and a drizzle of pesto.
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