A warm chicken soup finished with Rogliano's Rosso for a brighter Italian broth.
- 1 tablespoon neutral cooking oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 cups chicken stock
- 2 cups cooked chicken, shredded or chopped
- 1 (14.5-ounce) can diced tomatoes, drained
- 8 ounces refrigerated cheese tortellini, or 1 cup small dried pasta
- 1/4 cup Rogliano's Rosso Red Italian Dressing
- 2 cups baby spinach or chopped kale
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon black pepper
- Grated Parmesan, for serving
Warm neutral cooking oil in a soup pot over medium heat.
Saute onion until softened, then add garlic for 30 seconds.
Add stock, chicken, tomatoes, and 3 tablespoons Rosso; bring to a gentle simmer.
Add tortellini or pasta and simmer until tender, following package timing.
Stir in spinach or kale just until wilted.
Season with salt and pepper, stir in the remaining 1 tablespoon Rosso, and serve with Parmesan.
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