Easy Chicken and Tortellini soup

By CarolM-2

The secret is the rotisserie chicken. The soup is just as tasty the second day.

Ingredients

• 3 Tbsp. olive oil (not extra virgin)
• 4 cloves garlic, crushed
• 2 lg. onions diced.
• 16 oz mushrooms (optional)
• 32 oz. pkg. chicken broth
• 29 oz can diced tomatoes
• 16 oz. chopped spinach, frozen
• 20 oz pkg. Buitoni 3 cheese Tortellini
• 1 Rotisserie Chicken
• Shredded Parmesan cheese

Details

Servings 4

Preparation

Step 1

Heat oil in lg. pot over med-high heat. Add onions and garlic, reduce heat to medium and cook slowly until translucent, about 10 min. Add mushroom and cook until tender, stirring occasionally. Increase heat to high and slowly pour in broth and diced tomatoes with liquid. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Shile soup is simmering, dice chichen and set side, discarding skin and bones. Add frozen spinach to soup. Cook 5 minutes, and then stir in dice chicken Serve immediately, topping each serving with parmesan cheese.