Ingredients:

  • 2 tablespoons olive oil or butter (30 ml)
  • 1 small yellow onion, diced (about 1 cup/150g)
  • 2 medium carrots, peeled and sliced (about 1 cup/120g)
  • 2 celery stalks, diced (about 1 cup/120g)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (5 ml)
  • ½ teaspoon dried basil (2.5 ml)
  • ¼ teaspoon red pepper flakes (optional) (1 ml)
  • 4 cups (950 ml) low-sodium chicken broth
  • 2 cups (300g) cooked shredded or diced chicken (rotisserie or leftover)
  • 1 (9 oz/255g) package refrigerated cheese tortellini
  • 2 cups (60g) baby spinach (or chopped kale)
  • 1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
  • Salt and black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened.
  2. Stir in garlic, thyme, basil, and red pepper flakes (if using). Cook until fragrant.
  3. Pour in chicken broth and bring to a boil. Reduce to a simmer and stir in chicken. Simmer.
  4. Add tortellini and cook according to package directions or until tender.
  5. Stir in spinach (or kale) and cook until wilted. Reduce heat to low and stir in heavy cream. Heat gently – do not boil.
  6. Taste and season with salt and pepper. Serve hot, garnished with Parmesan cheese (if desired).