Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1 cup (120g) Carrots, peeled and sliced into rounds
  • 1 cup (100g) Celery, thinly sliced
  • 3 cloves Garlic, minced
  • 1 tsp (1g) Dried oregano
  • 1/2 tsp (0.5g) Dried thyme
  • 1.5 lbs (680g) Boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 6 cups (1.4L) Chicken bone broth
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 9 oz (255g) Refrigerated cheese tortellini
  • 1 cup (240ml) Heavy whipping cream
  • 3 cups (90g) Fresh baby spinach, packed
  • 1/2 cup (45g) Grated Parmesan cheese
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Melt 2 tbsp butter and add 1 cup onion, 1 cup carrots, and 1 cup celery. Cook until the onions are translucent and the carrots just begin to soften.
  2. Stir in 3 cloves minced garlic, 1 tsp oregano, and 1/2 tsp thyme. Cook until the garlic smells nutty and fragrant, about 1 minute.
  3. Toss in 1.5 lbs chicken breast pieces and season with 1 tsp salt and 1/2 tsp pepper. Sauté until the chicken is white on the outside, about 5 minutes.
  4. Pour in 6 cups chicken bone broth. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 15 minutes. Check that chicken is opaque and tender.
  6. Drop 9 oz refrigerated tortellini into the pot. Simmer 5-7 mins until they float to the surface.
  7. Slowly stir in 1 cup heavy whipping cream. Pouring it in slowly prevents the temperature of the soup from dropping too fast.
  8. Add 3 cups fresh baby spinach. Stir until the leaves turn bright green and soft, usually about 1-2 minutes.
  9. Stir in 1/2 cup parmesan and 1 tbsp lemon juice. Taste for seasoning and serve immediately.