Lemon Artichoke Chicken Tortellini Soup

I’ve decided to create a Lemon Artichoke Chicken Tortellini Soup. I’m always looking for a quick and easy dinner (or lunch) and this soup is the perfect fall meal.

Course Main Course, Soup

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 755kcal

Author Katie

Ingredients

2 tablespoons butter
1 cup marinated quartered artichoke hearts + 1 tablespoon oil
½ white onion diced
3 cloves garlic minced
1 lemon zested and juiced
½ cup white wine
4 cups chicken stock
1 9 oz. package Three Bridges Spinach and Cheese Tortellini
2 plum tomatoes chopped
2 cups fresh spinach chopped
2 cups cooked rotisserie chicken shredded
12 fresh basil leaves chiffonade

Instructions

Melt butter and 1 tablespoon of the marinated artichoke oil in a stockpot fitted with a lid on medium-high heat.
Add in the onion and garlic and sweat for 5 minutes. Then add in the zest and juice of one lemon and the white wine.
Using a soft spatula, mix the onions and garlic. Then add in the chicken stock.
Bring the stock to a rolling boil (on high heat) then reduce to medium.
Add in the Three Bridges Spinach and Cheese Tortellini, the diced plum tomatoes, fresh spinach, and the shredded rotisserie chicken and cook for 5 minutes.
Divide evenly and ladle the soup into the bowls and top with fresh basil leaves.

Nutrition