Florentine Chicken Tortellini Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8 servings
Ingredients
  • 1 rotisserie chicken,
  • 10-12 c. water
  • 1- 12 oz. package of Barilla Three Cheese Tortellini
  • 1 - 5 oz. pkg baby spinach or kale
  • 1 t. sea salt
  • 1 t. black pepper, freshly ground
  • ¼ c. basil chiffonade
  • grated pecorino-romano cheese or parm
  • red pepper flakes
Instructions
  1. Boil rotisserie chicken in large pot with 10 cups of water for about 30 minutes.
  2. Remove chicken from the pot and pick meat off the bones; shred larger chunks of meat. Depending on the size of your chicken, determine how much meat you want to add to your soup and save any extra for another purpose.
  3. Return chicken to the pot and season broth to your liking.
  4. Cook tortellini separately according to package directions.
  5. Add the spinach(or kale). Stir occasionally for 3 minutes.
  6. Stir in the fresh basil chiffonade and cook an additional 2 minutes allowing its flavors to permeate the soup.
  7. Stir in the cooked tortellini and cook until warmed through.
  8. Ladle soup into bowls. Sprinkle crushed red pepper flakes, if desired, and cheese.
Notes
You could use fresh or dried tortellini and this would alter the cooking times. Refer to package directions.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/florentine-chicken-tortellini-soup/