Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (about 1 cup) (150g)
  • 2 medium carrots, peeled and diced (about 1 cup) (120g)
  • 2 celery stalks, diced (about ½ cup) (80g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 8 cups chicken broth (1.9 liters) (low-sodium preferred)
  • 1 teaspoon dried Italian seasoning (5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • ¼ teaspoon red pepper flakes (optional) (1 ml)
  • 1 pound cooked chicken, shredded or cubed (about 4 cups) (450g)
  • 9 ounces fresh or frozen cheese tortellini (255g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • ½ cup chopped fresh spinach (25g)
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese (optional)
  • Chopped fresh parsley (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth, add Italian seasoning, thyme, and red pepper flakes (if using). Bring to a simmer.
  3. Stir in cooked chicken and diced tomatoes. Bring back to a simmer.
  4. Add tortellini to the simmering soup and cook according to package directions, usually about 3-5 minutes, or until they are tender and float to the surface.
  5. Stir in fresh spinach and cook until wilted, about 1 minute. Season with salt and pepper to taste. Ladle into bowls and garnish with Parmesan cheese and parsley, if desired.