I just love this recipe. It’s quick, easy, flavorful and satisfying. A friend shared it with me in the early 1990’s when we were working on a church cookbook and I’ve been making it ever since. She made hers with ground beef and beef broth, but I prefer this lighter chicken version.
1 rotisserie chicken (plain) from your grocer’s deli
1 32-oz. carton of organic chicken broth
1 medium onion, diced
4 cloves of garlic, minced
1 15-oz. can of diced fire-roasted tomatoes
1 9-oz. package of frozen chopped spinach, thawed
1 10-oz. package of cheese tortellini (refrigerated or frozen)
1/2 teaspoon of garlic salt
1/2 teaspoon of McCormick’s Montreal Steak seasoning
salt & pepper to taste
pinch of dried oregano and basil
pinch of red pepper flakes (optional)
parmesan cheese & chopped flat-leaf Italian parsley, for garnish
Place the rotisserie chicken in a large heavy-bottomed pot and pour in the carton of chicken broth. Cover and simmer until the chicken is thoroughly heated and begins to fall apart. Using a slotted spoon, remove the chicken and allow it to cool until you can chop it without burning yourself. Strain the chicken broth to remove any kibbles and bits and return it to the pan. If needed, add a cup or two of water to create more broth. (May be necessary if your broth simmers too long and/or reduces too quickly.)
Over medium heat, bring the broth back to a simmer. Add the onion, garlic, tomatoes and seasonings. If you like a little spice, throw in that pinch of red pepper flakes. While that simmers, bone the chicken and chop it into bite-size pieces. If you’re feeding a crowd, use all of the chopped chicken. If you’re not, use half the chicken and save the rest for chicken salad tomorrow night. Return the chopped chicken to the pot. Add the spinach and tortellini. Simmer for an additional 15-20 minutes. Taste to see if it needs additional salt and pepper. I also like to taste one of the tortellini to make sure they’re done. If you like your soup on the thicker side, combine 1 tablespoon of cornstarch with 2 tablespoons of water and whisk until smooth; stir into the soup.
To serve, spoon into bowls and top with chopped parsley and grated parmesan cheese. A great loaf of crusty bread is the perfect side to this soup.
1. make with beef broth and ground beef (my friend’s version)
2. use cheese, spinach, or meat tortellini – your choice
3. use mini-ravioli instead of tortellini
4. leave out the tomatoes for a clear broth (great for colds)
5. substitute the pasta of your choosing for the tortellini
6. substitute browned Italian sausage for chicken or beef
7. substitute fresh spinach, kale or other favorite greens
Prepping early can save a ton of time! Simmer your chicken in broth in advance. Strain the broth and store in airtight containers until needed (fridge for 2-3 days/freezer for 2-3 weeks). Bone and chop the chicken and refrigerate or freeze separately from the broth. If you prep these 2 things in advance, you can make this soup in under an hour. Just place the frozen broth in a pan and heat to simmering. Add the chicken and other ingredients, except for the parsley and parmesan. Heat until thoroughly warmed, season to taste, and sprinkle with parsley and parmesan cheese. See? I told you it was easy.