Chicken-and-Spinach Tortellini Soup

INGREDIENTS

• 1 tbsp. olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (14-oz.) can fire-roasted crushed tomatoes
• 6 c. chicken stock
• 1 (9-ounce) package fresh cheese tortellini
• 1 (5-ounce) package fresh baby spinach
• 2 1/2 c. rotisserie chicken, shredded (about 10 ounces)
• 1/2 to 1 teaspoon crushed red pepper
• 1 tbsp. fresh lemon juice
• Grated Parmesan, torn basil leaves, and pesto, for serving

DIRECTIONS

Heat oil in a large pot over medium heat, Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add tomatoes and stock. Bring to a boil over high heat. Reduce to a simmer and cook 5 to 6 minutes.

Add tortellini and cook 5 minutes. Add spinach and cook until wilted, 4 to 5 minutes. Reduce heat to low and add chicken, red pepper, and lemon juice. Cook until warm, 1 to 2 minutes. Serve immediately garnished with Parmesan, basil, and a drizzle of pesto.

Image from countryliving.com

Recipe : countryliving.com