Chicken and cheese tortellini soup with swiss chard

I love soup. It’s so warm, comforting, and depending on the soup, quick and easy to make. I particularly love this soup because it’s all of those things. Using the rotisserie chicken is a big short cut on time but not on flavor.

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The final product

I made this the other night because 1) I wanted a quick dinner and 2) I had a bunch of swiss chard from the garden I needed to use. If you don’t like swiss chard or have another leafy green on hand like kale, you can use that instead. This can easily be made gluten free by substituting rice, white beans, farro, etc.

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Chicken and cheese tortellini soup with swiss chard

Serves: 4 
Preptime: 10 minutes
Cook time: 40 minutes 

1 large yellow onion, diced
3 medium carrots, diced
5 stalks of celery, chopped
3 cloves garlic, diced
Olive oil
2 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tsp oregano
salt and pepper
6-8 cups chicken broth
1 rotisserie chicken, meat pulled from the bone and shredded
9 oz package cheese tortellini
1 bunch swiss chard, shredded

Heat some olive oil in a large dutch oven. Cook the onion for about 5-7 minutes or until starting to brown. Add the carrots, celery and garlic, cook for another 5 minutes. Add the spices and cook for a few seconds. Add the chicken broth, bring to a boil and reduce to medium low for about 20 minutes. Add the chicken, tortellini and swiss chard and cook for another 10 minutes on medium low. If there isn’t a lot of broth at this point or it’s not as soupy as you’d like, add some more broth.

Serve in a bowl with some good crusty bread.

One thought on “Chicken and cheese tortellini soup with swiss chard

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