This soup is a hearty spin on classic chicken noodle soup. The recipe comes together quickly using rotisserie chicken and fresh tortellini. It’s the perfect soup for a cold winter evening. Not that I would know anything about a cold winter evening this year, since here in the great state of North Carolina we’re in the middle a three-month second autumn.
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Rotisserie Chicken Tortellini Soup with Spinach and Mushrooms
Makes 8 servings
2 (10-ounce) package fresh cheese tortellini
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
4 ounces cremini mushrooms, stems removed and sliced
1 medium onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
6 cups chicken stock, store-bought or homemade
4 cups shredded rotisserie chicken
1 cup heavy cream
2 cups fresh baby spinach, packed
Grated Parmesan cheese, for garnish
Bring a large pot of salted water to a boil over medium-high heat. Cook the tortellini according to package instructions, about 3 minutes. Drain and set aside until ready to serve.
Heat the oil and butter in a large stockpot or Dutch oven over medium heat. Add the mushrooms, onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes, stirring occasionally. Season with salt and pepper. Stir in the garlic and cook for 1 minute.
Pour in the chicken stock and add the shredded chicken. Simmer over medium-low heat for 10 minutes. Stir in the heavy cream and spinach, stirring until the spinach wilts, about 2 minutes. Season to taste with salt and pepper.
Divide the tortellini among 6 bowls and ladle soup into the bowls. Top with grated Parmesan cheese and serve.