Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • ½ cup yellow onion (chopped)
  • 2 cloves garlic (minced)
  • ¾ cup chopped carrots
  • ½ cup chopped celery
  • 5 cups low-sodium chicken broth
  • 1 ½ teaspoons dried thyme
  • 9 ounces tortellini (fresh or frozen)
  • 2 cooked chicken breasts (shredded)
  • 5 ounces baby spinach
  • 1/4 cup freshly squeezed lemon juice
  • 1 to 2 tablespoons lemon zest*
  • salt and pepper (to taste)

Instruction

  • In a large large dutch oven or stockpot, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 3 minutes.
  • Add the garlic, carrots and celery and cook for an additional 3 minutes. Add the broth and thyme to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package instructions.
  • One minute before the tortellini is done, stir in the chicken breast and spinach and cook for one additional minute. Remove from heat, add lemon juice and lemon zest. Season with salt and pepper. Enjoy!