Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 3 cups cooked chicken breast, shredded
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 cup heavy cream
  • 10 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or stock pot. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until onions are translucent and carrots have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the chicken broth and stir in the dried thyme, salt, and pepper. Bring the liquid to a gentle boil, then reduce heat to low. Stir in the shredded chicken breast and simmer for 5 minutes.
  3. Stir in the heavy cream and bring the soup back to a very light simmer. Gently fold in the refrigerated tortellini and cook for 3-5 minutes, or until the tortellini floats to the surface. Stir in the baby spinach and Parmesan cheese, allowing the residual heat to wilt the spinach for about 60 seconds, then remove from heat immediately.