Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 large Carrots, peeled and sliced into half-moons
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Nutmeg
  • 1/4 cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 1 lb Refrigerated Cheese Tortellini
  • 3 cups Rotisserie Chicken, shredded
  • 3 cups Fresh Baby Spinach, packed
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 0.5 tsp Salt
  • 0.5 tsp Cracked Black Pepper

Instructions:

  1. In a large Dutch oven over medium heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic, oregano, thyme, and nutmeg. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth, one cup at a time, ensuring no lumps remain. Bring the mixture to a gentle simmer.
  5. Add the refrigerated tortellini to the simmering broth. Cook for 4-5 minutes until tender.
  6. Reduce heat to low. Stir in the heavy cream, shredded rotisserie chicken, and grated Parmesan cheese. Heat through for 2 minutes.
  7. Turn off the heat. Fold in the fresh baby spinach, allowing the residual heat to wilt the greens to a vibrant emerald. Season with salt and pepper to taste and serve immediately.