You know those rotisserie chickens they sell at your grocery store? The ones that are always perfectly golden brown and are your go-to last-minute quick meal when you're on your way home from work and have nothing in the fridge? I tend to buy a rotisserie chicken about once a month and usually serve it with a green salad. I know that's not very original, but when you've had a long day at work and you're starving, you just want to fill your belly with something good and wholesome, not creative.
In last month's issue of Real Simple, there was a whole series of recipes using the infamous rotisserie chicken. One recipe was so quick and easy, I would've been crazy not to try it. The chicken and tortellini soup, recipe found here, was hearty enough to satisfy my endless hunger, yet it promised to be ready in 20 minutes. I have never in my life bought those pre-packed fresh tortellinis (I'm hoping to learn how to make fresh pasta at home one day), but the ease of this recipe was too much to resist.
The soup was quite delicious and the carrots, peas and flat-leaf parsley gave the dish a nice freshness. If you do have leftovers of the soup, which you probably will, make sure to have some extra broth on hand. The tortellini will absorb a lot of it.