A healthified take on Olive Garden's classic creamy chicken tortellini soup, packed with protein from rotisserie chicken and Greek yogurt, using gut-friendly bone broth as a base.
1: In a large pot set over medium-high heat, add avocado oil.
2: Add in the shallot, garlic, and onion. Sauté for 10 minutes or until browned.
3: Add in the carrots, stir, and let cook for about 5 minutes until slightly browned.
4: Add in the flour and stir well.
5: Gradually add in the bone broth once the flour sticks to the veggies.
6: When simmering, reduce the heat to medium-low and add the chicken, spinach, tortellini, salt, pepper, Italian seasoning, and yogurt.
7: Turn heat to low and let it simmer for an hour to let the flavors fully develop.
