Ingredients

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1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 lb cheese-filled tortellini (store-bought)
2 cups shredded rotisserie chicken breast
2 cups fresh spinach, chopped
1/2 cup heavy cream
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat
Sauté onion, celery, and carrots until softened
Add garlic and cook 1-2 minutes until fragrant
Pour in chicken broth and tortellini, bring to boil
Simmer 10 minutes, add shredded chicken
Stir in spinach and heavy cream until wilted
Season with Italian seasoning, salt, and pepper
Simmer 5 more minutes, adjust seasoning
Ladle into bowls and garnish with fresh parsley

Notes

Use store-bought tortellini for convenience
Add white beans for extra protein and texture
Chicken can be substituted with halal chicken thighs if preferred
Store leftovers in an airtight container for up to 3 days
Freeze portions for up to 2 months

Author: Mark
Prep Time: 15
Cook Time: 35
Category: Quick Chicken
Method: Stovetop Cooking
Cuisine: Italian-American
Diet: Standard

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 420
Sugar: 2g
Sodium: 500mg
Fat: 20g
Saturated Fat: 10g
Carbohydrates: 55g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg