Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Italian Seasoning
  • 1/2 teaspoon Dried Thyme
  • 2 Tablespoons All-Purpose Flour
  • 6 cups Low Sodium Chicken Broth
  • 2 cups Water
  • 1 large Bay Leaf
  • 3 cups cooked, shredded Chicken
  • 1 (9 oz / 250g) package Cheese Tortellini (Refrigerated or Frozen)
  • 5 ounces Fresh Baby Spinach
  • Salt and Freshly Ground Black Pepper to taste
  • Fresh Parsley, chopped (for garnish)
  • Freshly Grated Parmesan Cheese (for serving)

Instructions:

  1. Heat olive oil in a large pot or Dutch Oven over medium heat. Add diced onion, carrots, and celery. Sauté gently until softened, about 6–8 minutes.
  2. Add minced garlic, Italian seasoning, and thyme. Cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to lightly toast.
  3. Slowly whisk in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Add the bay leaf. Bring the mixture to a rolling simmer.
  4. Reduce heat to maintain a gentle simmer. Cook for 10 minutes to allow the vegetables to soften fully. Remove and discard the bay leaf.
  5. Stir in the shredded cooked chicken and the tortellini. Return the soup to a simmer and cook according to tortellini package directions (usually 3–5 minutes) until the pasta is tender.
  6. Remove the pot from the heat. Stir in the fresh baby spinach in batches until it wilts completely using the residual heat.
  7. Taste the soup and adjust seasoning, adding salt and freshly ground black pepper as needed.
  8. Ladle the hot Chicken Tortellini Soup into bowls. Garnish generously with fresh parsley and grated Parmesan cheese before serving.