A delicious creamy chicken and tortellini soup perfect for Sunday night football. Made with rotisserie chicken, veggies, and seasonings, it combines flavors in a hearty broth. Ideal for sharing, with plenty left for a loved one while in New York.
1: In a large pot set over medium-high, add olive oil.
2: After the oil is hot, add onion, shallot, and carrots. Sauté for 10 minutes or until the vegetables are soft.
3: Add the garlic and sauté for an additional 5 minutes, stirring occasionally to prevent it from burning.
4: Whisk in the flour and cook for 1 minute.
5: Gradually add in the bone broth.
6: Once the pot starts simmering, reduce heat to medium-low.
7: Add in the chicken, tortellini, salt, pepper, italian seasoning, spinach, and greek yogurt.
8: Turn heat to low and let it simmer for an hour to let the flavors meld.
