Ingredients

The following ingredients have 4 Servings
  • 1/2 medium onion (chopped)
  • 3 medium carrots (peeled & chopped or sliced thin)
  • 3 sticks celery (chopped)
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 7 ounces cremini mushrooms (sliced)
  • 1 tablespoon flour
  • 4 cups chicken broth or stock
  • 1 cup water
  • 2 cups cooked chicken ((leftover or rotisserie))
  • 2 dashes Italian seasoning
  • 2 cups cheese tortellini
  • 1 cup heavy/whipping cream
  • 2 cups fresh baby spinach (packed)
  • Salt & pepper (to taste)

Instruction

  • Prep your onions, carrots, & celery, then add them along with the oil to a large pot over medium-high heat. Cover with the lid slightly ajar, and cook for 8-10 minutes, stirring occasionally.
  • Add the mushrooms and garlic to the pot. Cook for a few more minutes, with the lid off, stirring occasionally. 
  • Add the flour and give it a good stir. Let it cook for about a minute.
  • Add the chicken broth, water, chicken, and Italian seasoning.
  •  Increase the heat to high, and once the soup's boiling, add the tortellini.
  • Reduce the heat to medium or even lower (we want a gentle boil) and cook for 5 minutes. 
  • Add the cream and spinach and let the soup heat through. Season with salt & pepper as needed. Serve immediately.