1 lb boneless, skinless chicken breast
4 cups chicken broth
9 oz cheese tortellini
2 cups fresh spinach (or kale)
1 cup diced carrots
2 garlic cloves, minced
1 tsp dried Italian herbs
Salt and pepper to taste
Prepare the Chicken: If using raw chicken, dice it into bite-sized pieces. If using rotisserie chicken, shred or chop into pieces.
Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add garlic and diced carrots, sautéing for about 3-4 minutes, until they start to soften.
Cook the Chicken: Add the chicken pieces to the pot; cook until no longer pink (approximately 5-7 minutes). If using cooked chicken, skip to the next step.
Add Broth: Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer.
Add Tortellini: Once the broth is simmering, toss in the tortellini. Cook according to package instructions (usually about 3-5 minutes).
Add Spinach: Stir in the spinach and Italian herbs. Allow them to wilt for about 2 minutes.
Season: Taste the soup, and season it with salt and pepper as desired. Add more herbs if you like it herbier!
Serve: Ladle the soup into bowls and enjoy it while warm. For an extra touch, top with grated Parmesan cheese.
