Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter (salted)
  • 1/2 yellow onion (finely diced)
  • 1/2 red bell pepper (finely diced)
  • 4 cloves garlic (minced)
  • 4 medium carrots (finely diced)
  • 3 stalks celery (finely diced)
  • 4 tablespoons Italian Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons flour
  • 6 cups chicken broth
  • 2 shredded chicken breasts (from a rotisserie chicken or baked/boiled chicken)
  • 1 cup heavy cream
  • 3/4 cup grated parmesan
  • 2 cups baby spinach (chopped)
  • 9 oz refrigerated box cheese tortellini

Instruction

  • In a large heavy-bottomed pan melt butter over medium-high heat.
  • Once melted add in garlic, onion, red pepper, carrots, and celery. Cook until slightly tender.
  • Add Italian seasoning, salt, pepper, flour and stir together until vegetables are coated.
  • Stir in the chicken broth and bring to a boil, and cook for 12-15 minutes.
  • Add in parmesan cheese, shredded chicken & heavy cream and continue to cook over medium-high heat for 8-10 minutes.
  • Reduce to medium heat. Add in refrigerated pasta and cook for 5 minutes.
  • Add spinach and stir to combine, cook for another 4-5 minutes.
  • Remove from heat and let the soup rest uncovered for 10 minutes. 
  • Garnish with dried or fresh parsley and additional parmesan cheese, if desired.