Chicken Tortellini Soup

Ingredients

• 2 tablespoons olive oil ((30 milliliters))
• 1 medium onion ((150 grams), chopped )
• 2 medium carrots ((120 grams), diced)
• 2 stalks celery ((100 grams), diced)
• 1 cup cremini mushrooms ((90 grams), sliced )
• 1/2 teaspoon garlic powder ((1.5 grams))
• 1/2 teaspoon onion powder ((1.5 grams))
• Salt and freshly ground black pepper (to taste)
• 4 cloves garlic ((12 grams) minced)
• 8 cups chicken stock (or broth (1.9 liters))
• 1 teaspoon snipped thyme leaves
• 1/2 teaspoon finely chopped fresh rosemary
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 12 oz refrigerated or frozen cheese tortellini (about 3 cups (340 grams))
• 2 cups cooked shredded chicken ((250 grams))
• 3 cups fresh baby spinach ((90 grams), packed)
• 2 medium lemons (start with 1 and adjust to taste (about 60 milliliters))
• 2 tablespoons chopped fresh parsley

Instructions

1. 1

   Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and black pepper. Cook, stirring often, for about 6 to 7 minutes, until the vegetables have softened and are just starting to turn golden.

2. 2

   Stir in the minced garlic, thyme sprigs, and chopped rosemary. Add the Italian seasoning and red pepper flakes, and cook for another 1 to 2 minutes until everything smells super fragrant.

3. 3

   Pour in the chicken stock, making sure to scrape up any browned bits from the bottom of the pot. Bring it all to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes so the flavors can start to come together.

4. 4

   Add the shredded chicken and tortellini, and let it simmer gently for 8 to 10 minutes (or however long the package of tortellini suggests), until the pasta is perfectly tender.

5. 5

   Stir in the baby spinach and the juice of half a lemon, cooking just another minute or two until the spinach wilts.

6. 6

   Take the pot off the heat, taste the soup, and adjust with more lemon juice, salt, or pepper if you think it needs a little extra brightness or kick.

7. 7

   Ladle into bowls and top with chopped parsley and a fresh sprig of thyme before serving.