1 Tablespoon olive oil
1/2 cup diced onions
4 cloves garlic, minced
1 pound baby spinach
4 cups chicken broth
1 large can diced peeled tomatoes
1/2 teaspoon freshly ground black pepper
1 pound pre-made cheese tortellini (from the market refrigerator case or freezer)
2 cups cooked chicken, cut into 1-inch cubes (rotisserie chicken from the market or leftover homemade
Heat a large stockpot over medium-low heat. Add olive oil and onions. Saute, stirring often, until onions are softened and translucent, about 5 minutes. Add garlic and spinach, and stir-fry 1 to 2 minutes, until spinach reduces.
Add chicken broth, tomatoes, and pepper to the pot. Bring to a low boil. Reduce heat, add tortellini, and simmer until cooked through, 5 to 10 minutes. Remove from heat, stir in cooked chicken, cover, and let sit for 5 minutes, until chicken is warmed through.
Serve soup hot with crusty bread.
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