Tortellini Chicken Soup

To make Tortellini Chicken Soup, start by heating olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery, cooking until softened. Then, add minced garlic and cook until fragrant. Pour in chicken broth and undrained diced tomatoes, followed by shredded chicken, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer. Add the cheese tortellini and cook until tender. Finally, stir in chopped spinach or kale until wilted, add fresh lemon juice, and adjust seasoning as needed before serving.

Traditional cheese tortellini contains gluten, so if you're looking for a gluten-free option, you can substitute regular tortellini with gluten-free tortellini or use a different type of pasta like rice noodles or quinoa. Just make sure to check the labels to ensure they meet your dietary needs.

If you're looking for a substitute for chicken in Tortellini Chicken Soup, you can use shredded rotisserie chicken for convenience or replace it with cooked chickpeas or tofu for a vegetarian option. Additionally, you can use vegetable broth instead of chicken broth to keep the soup vegetarian-friendly.

To store leftover Tortellini Chicken Soup, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing the soup in freezer-safe containers for up to 3 months. Just be aware that the tortellini may become softer after freezing and reheating.

Tortellini Chicken Soup pairs well with a variety of side dishes. Consider serving it with a fresh garden salad, garlic bread, or a warm baguette for dipping. You could also add a side of roasted vegetables or a simple cheese platter to complement the flavors of the soup.