Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken bone broth (low sodium)
  • 2 cups cooked chicken breast, shredded or cubed
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (19 oz) refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Pour in the chicken bone broth and stir in the Italian seasoning, salt, and pepper. Increase heat to medium-high and bring the liquid to a gentle boil.
  3. Reduce heat to low and let the broth simmer for 10 minutes to allow the vegetable flavors to meld.
  4. Stir in the shredded chicken and refrigerated tortellini. Cook for 3–5 minutes, or until the tortellini floats to the surface and is tender.
  5. Gently fold in the spinach and heavy cream. Stir for 1–2 minutes until the spinach is wilted and the broth has reached a velvety consistency.
  6. Remove from heat and stir in the Parmesan cheese.