1rindparmesan cheesereserve freshly grated cheese for topping
8cupbrothvegetable or chicken, consider low-sodium
2cupwatermore or less as desired
20ozrefrigerated cheese tortellini
8ozbaby spinach1 bag or 1 bunch
Instructions
Add butter to a large pot on the stove over medium heat
Add onion & sauté for 3-5 minutes, until translucent
Add: carrots, celery, cooked chicken, seasoning, parmesan rind, broth, & water to the pot and increase to high heat
Bring to a boil
Remove parmesan rind (if not dissolved)
Add tortellini, reduce to a simmer, and cook for ~5 minutes (or according to your package directions)*I prefer to opt for a shorter amount of time since it is likely that the tortellini will continue to cook while cooling
Remove from heat and stir in spinach to wilt
Serve immediately with a sprinkle of parmesan cheese and a toasted, flavorful bread - sourdough or rye are my favorites!Separate leftovers into several shallow containers to cool
Notes
Estimated nutrition facts will vary depending on exact items and amounts used.