Ingredients
The following ingredients have 4 Servings
- 1 yellow onion diced
- 2 carrots peeled and diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 3/4 cup dry tortellini I used a cheese tortellini
- 4 cups chicken stock
- 1 cup rotisserie chicken shredded or cubed
- 2 cups fresh spinach roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch red pepper flakes
- 2 tbsp fresh herbs - basil (parsley and/or thyme finely minced)
- 1/2 lemon squeezed (optional)
- 1 tbsp olive oil
Instruction
- Dice the onion, peel and dice the carrot, dice the celery, mince the garlic.
- Dice or shred the cooked chicken, give the spinach a rough chop, mince some fresh herbs.
- Heat a heavy bottom stock pot over medium heat. When hot, add a tablespoon of olive oil and then add the onions and carrots, sauté about three minutes, then add the celery.
- When the veggies are lightly browned (about five minutes total) add the minced garlic and give it a good stir. It will only take about 30 seconds and you'll begin to smell the garlic. Deglaze the pan with a splash of wine, scraping all of the lovely bits off the bottom of the pan.
- Increase the heat to high and add the chicken stock and water, bring it to a boil. When boiling add the tortellini. Follow the package directions and cook until just al dente.
- Remove from heat and stir in the chicken, spinach and herbs. Finish with a squeeze of lemon.
