Creamy Chicken and Tortellini Soup
The Olive Garden all-you-can-eat soup, salad and breadstick combo was a staple in my college diet and fortunately always fit in my college budget. I was a huge fan of the chicken tortellini soup, and recently decided to healthify it using bone broth for an extra protein kick and Greek yogurt for the creamy touch.
Ingredients:
1 rotisserie chicken
1 small yellow onion, diced
1 small shallot, diced
3 large carrots, peeled and diced
4 garlic cloves, minced
¼ cup Bob’s Red Mill gluten free flour (all-purpose flour will work)
5 cups Osso Good Bones bone broth (chicken broth will work)
1 package of refrigerated cheese tortellini (I used Taste Republic’s gluten-free one)
1 tsp sea salt
½ tsp ground black pepper
½ tsp Italian seasoning
3 cups fresh spinach
1 cup Greek yogurt (i used Siggi’s plain 0%)
Instructions:
In a large pot set over medium-high heat, add olive oil. After the oil is hot, add onion, shallot and carrots. Sauté for 10 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 5 minutes, stirring occasionally to prevent it from burning. Whisk in the flour and cook for 1 minute. Gradually add in the bone broth. Once the pot starts simmering, then reduce heat to medium-low heat and add in the chicken, tortellini, salt, pepper, Italian seasoning, spinach and Greek yogurt. Turn heat to low and let it simmer for an hour or so to really let the flavors fully come through in the broth.