Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1 small yellow onion (diced)
  • 2 large carrots (diced)
  • 2 large stalks celery (diced)
  • 4 cloves garlic (minced)
  • 1/2 teaspoon salt (plus more to taste, I used 1 teaspoon)
  • 1/2 teaspoon pepper
  • 1 tablespoon Italian seasoning
  • 1/4 cup whole wheat flour (could also use all-purpose flour)
  • 1/2 cup white wine (I used pinot grigio)
  • 6 cups chicken broth
  • 1 cup skim milk (could use any milk, half-and-half, or heavy cream)
  • 1 cup fat free half-and-half (could use more milk or heavy cream instead)
  • 4 cups shredded chicken (I used a rotisserie)
  • 1 (28 oz) can diced tomatoes (drained)
  • 1 (5 oz) package baby spinach
  • 1-2 (10 oz) package refrigerated cheese tortellini (I used 1, but could see some people wanting more)
  • 1/4 cup grated parmesan cheese

Instruction

  • Melt butter in a large stockpot over medium/medium-high heat.
  • Add in onion, carrots, celery, garlic, salt, pepper, and Italian seasoning.
  • Cook, stirring often, for 10 minutes. Or until veggies are tender.
  • Sprinkle in flour and cook for 1 minute, stirring constantly.
  • Slowly pour in wine, stirring constantly, to deglaze the pan.
  • Stir in broth, milk, and half-and-half.
  • Bring soup to a simmer, stirring occasionally.
  • Stir in shredded chicken, diced tomatoes, and baby spinach.
  • Bring back to a simmer.
  • Add in tortellini and simmer until cooked to your liking (I just followed package directions) about 3-5 minutes.
  • Stir in parmesan cheese.
  • Taste and re-season, if necessary.
  • Serve and enjoy!