Ingredients:

  • 2 Tablespoons Olive Oil or Butter
  • 1 cup Yellow Onion, diced (150 g)
  • 1/2 cup Carrots, peeled and diced (60 g)
  • 1/2 cup Celery, diced (60 g)
  • 3 cloves Garlic, minced (15 g)
  • 1 Tablespoon All-Purpose Flour (8 g, optional thickener)
  • 6 cups Chicken Broth (low sodium) (1.4 Liters)
  • 2 cups Cooked Chicken, shredded (300 g)
  • 1 teaspoon Dried Italian Seasoning
  • Salt and Black Pepper, To Taste
  • 1 (9-ounce) package Refrigerated or Frozen Cheese Tortellini (250 g)
  • 1/2 cup Heavy Cream or Half-and-Half (120 ml)
  • 2 cups (packed) Fresh Spinach, chopped (100 g)
  • 1/4 cup Fresh Parmesan Cheese, grated (30 g)

Instructions:

  1. Heat the oil or butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften and the onions become translucent (5–7 minutes).
  2. Add the minced garlic and Italian seasoning, stirring for 1 minute until fragrant. If using the optional thickener, sprinkle in the flour and cook for 1 minute, stirring constantly to cook out the raw flour taste.
  3. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture up to a rolling boil, then reduce heat to a gentle simmer. Stir in the cooked shredded chicken. Simmer uncovered for 10 minutes to allow the flavors to meld. Season aggressively with salt and pepper.
  4. Increase the heat back to medium. Add the tortellini and cook according to package directions (usually 3–5 minutes for refrigerated). Do not overcook. Once the tortellini is tender, stir in the fresh spinach and allow it to wilt (about 1 minute).
  5. Remove the pot from the heat. Stir in the heavy cream (or half-and-half) and grated Parmesan cheese until fully incorporated and the soup is creamy. Serve immediately, garnished with extra Parmesan if desired.