This spinach and chicken tortellini soup is just a easy to make as it is comforting. I love making this on weeknights when I know that I have some leftover chicken to use up. Usually with a soup, you need to let it simmer for a while to make it flavorful, but the parmesan rind really adds a nice salty taste to the soup very quickly!
chicken and spinach tortellini soup
- 6 cups low sodium chicken broth
- 1 parmesan rind
- 12 oz of spinach or cheese tortellini
- 2 c pre-cooked shredded chicken
- 5 oz baby spinach
- crushed red pepper, optional
Heat the chicken broth, parmesan rind, 1 t salt, and 1/2 t pepper over medium high heat. Once the broth is bubbling, add the tortellini, and cook for the amount of time that the package says.
When the tortellini has about 2 minutes left to cook, stir in the chicken and spinach. Taste the broth for seasoning, and add more salt and/or pepper if needed. Once the tortellini is cooked, and chicken is heated through, remove the pot from the heat. Top with crushed red pepper.