Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp all-purpose flour
  • 3 cups cooked rotisserie chicken, shredded
  • 1 package (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a Dutch oven or large stockpot. Add the diced onion, sliced carrots, and sliced celery, sautéing for 5-7 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic and dried Italian seasoning, cooking for 60 seconds until fragrant.
  3. Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly pour in the chicken broth, whisking or stirring continuously to ensure no lumps remain. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Stir in the shredded rotisserie chicken and heavy cream. Increase heat to medium-low and add the refrigerated cheese tortellini.
  6. Cook for 3-5 minutes, or according to package directions, until the pasta floats to the surface.
  7. Fold in the fresh baby spinach at the final moment, allowing residual heat to wilt the leaves before serving.