Ingredients:

  • 1 tbsp olive oil
  • 1 cup yellow onion, finely diced
  • 2 medium carrots, sliced into 1/4 inch rounds
  • 2 stalks celery, sliced thin
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 3 cups shredded rotisserie chicken
  • 20 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1/2 cup grated parmesan cheese
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the oil. Pour 1 tbsp olive oil into your large pot over medium heat.
  2. Sauté the aromatics. Add 1 cup yellow onion, 2 sliced carrots, and 2 stalks of celery. Cook for 5 minutes until the onions are translucent and fragrant.
  3. Add the garlic. Toss in 3 cloves of minced garlic.
  4. Deglaze and season. Pour in 6 cups low sodium chicken broth and add 1 tsp dried Italian seasoning.
  5. Boil the base. Increase the heat to high and bring the liquid to a rolling boil.
  6. Simmer the veggies. Drop the heat back to medium low and simmer for 5 minutes until the carrots start to soften.
  7. Add the pasta and protein. Stir in 3 cups shredded rotisserie chicken and 20 oz refrigerated cheese tortellini.
  8. Cook the tortellini. Simmer for 5 to 7 minutes until the pasta floats to the top and is tender.
  9. The final wilt. Turn off the heat. Stir in 2 cups fresh baby spinach and 1 tbsp fresh lemon juice.
  10. Season and serve. Add 1/2 cup grated parmesan cheese, then salt and black pepper to taste.