Ingredients
- Olive oil (1 tablespoon)
- Yellow onion (1/2 cup, diced)
- Chicken broth (6 cups)
- Diced tomatoes (14.5 oz can, undrained)
- Cooked shredded chicken (1 1/2 cups)
- Refrigerated cheese tortellini (9 oz package)
- Fresh spinach (5 oz package)
- Crumbled Feta cheese (1/2 cup)
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent.
- Step 2: Pour in the chicken broth and the canned diced tomatoes (undrained). Bring the liquid to a rolling boil over high heat. Season the broth lightly with salt and pepper.
- Step 3: Add the refrigerated cheese tortellini to the boiling soup base. Reduce the heat slightly and cook for 3-5 minutes, or according to package directions, until the tortellini is tender but still firm (al dente).
- Step 4: Stir in the cooked shredded chicken and the fresh spinach. Continue to simmer for 2 minutes, stirring occasionally, until the spinach has completely wilted into the soup.
- Step 5: Taste the soup and adjust seasonings if necessary. Ladle the hot Mediterranean tortellini soup into bowls and garnish each serving generously with the crumbled Feta cheese before serving.
Notes
- If you anticipate leftovers, cook the tortellini separately and add just before serving, as pasta tends to soak up the broth and get mushy during storage.
- When reheating leftovers, gently warm the soup on the stove and add a small splash of extra chicken broth, as the tortellini and spinach will have absorbed much of the liquid while cooling.
- Pair this hearty soup with a slice of warm, crusty baguette or homemade garlic bread, perfect for soaking up the tomato-rich, brothy goodness.
- Be mindful not to over-salt the broth in Step 2; the Feta cheese you add at the end provides a significant salty punch, so taste and adjust seasoning only after the final wilt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American