One of our favorite soups! Easy to make on weeknights! Easy to customize if you don't like beans or spinach, just leave them out. I love to serve for dinner with a salad and some bread for dunking. Would serve 6 people with smaller servings, but we usually have a large bowl for dinner.
1(14.5-ounce can)petite diced tomatoes (fire roasted are nice!)with juices
8cupslow-sodium chicken broth
2cupsshredded cooked chicken
1 cupnavy or cannellini beans OPTIONALdrained and rinsed
2cupsdried or frozen tortelliniI use dried Barilla in blue bag
1cupbaby spinachstems removed, chopped if large leaves
grated Parmesan cheese for topping
Heat oil in pot (4 quart or larger) over medium heat.
Add onions, carrot, celery to pot and cook, stirring constantly for about 5 minutes.
Add garlic, Italian seasoning salt and pepper and cook stirring for about 1 minute.
Add chicken, tomatoes and broth. (Beans too if using.)
Bring to a simmer over medium heat. Reduce heat to a low simmer and cover.
Simmer for 30 minutes, stirring occasionally.
Add the tortellini and cook for about 10 more minutes (or just until the tortellini are tender.)
Stir in the spinach, taste and see if needs more salt. Serve!
Serve with Parmesan cheese for topping.
Leftovers & Make Ahead:
The tortellini will swell up and absorb liquid in any leftovers. Just add some more broth when reheating. When I make this ahead, I refrigerate/freeze before adding the tortellini and spinach. Then I add those once the soup is reheated.
Nutrition (approx. data estimated via online nutritional calculator.)