Are you looking for a comforting and quick weeknight dinner? This one is a favorite of OhioHealth Registered Dietitian, Brittany Smith. Smith says, “This is a great weeknight dinner because it requires very little preparation, and is quick to make! Using a rotisserie chicken also makes prep time super easy.”
Chicken Vegetable Tortellini Soup
Ingredients
- 4 cans (or about 8 cups) chicken broth (I used 3 reduced-sodium, and 1 regular)
- ½ rotisserie chicken, chopped
- ½ tbsp. olive oil
- 1 medium onion, diced
- 1-2 large carrots, diced
- 1-2 stalks celery, diced
- 1 medium zucchini, halved and sliced
- 1-2 handfuls spinach
- 1-2 cloves garlic, minced
- 12 oz. frozen cheese tortellini
- 1 tbsp. balsamic vinegar
- ½ tbsp. French onion soup seasoning**
- ¼ tsp. ground pepper
French onion soup seasoning:
- ½ cup dried onion flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp celery salt
- ½ tsp ground black pepper
- 1 tsp dried parsley
Instructions
- Sauté onion, celery and carrot in ½ tbsp. olive oil until slightly softened
- Add minced garlic and sauté for 1-2 more minutes
- Add chicken broth, balsamic vinegar and ground pepper and bring to a boil
- Reduce heat, simmer for 10 minutes
- Add chicken, spinach and zucchini – simmer for additional 10-15 minutes
- Then, bring soup back to boiling and add the frozen tortellini
- Cook for 2-3 minutes, until tortellini are floating
- Enjoy!
Nutritional Information