Chicken Tortellini Soup

Ingredients

• 2 TBS Olive Oil ((or combo of oil and unsalted butter))
• 1 medium Yellow Onion (– peeled and small dice (about 1 1/2 cups))
• 2 tsp Italian Seasoning
• 1/2 -1 tsp Crushed Red Pepper Flakes (- to taste)
• 3-4 Cloves Garlic (– minced, to taste)
• 2 TBS Tomato Paste
• 1 (28 ounce) Can Whole Peeled Tomatoes ((SEE NOTES))
• 7-8 Cups Reduced Sodium Chicken Broth ((or Vegetable Broth) (SEE NOTES))
• 1 (12 ounce) package Dry Cheese Tortellini
• 2 Cups Cooked Chicken (– chopped or shredded (about 10 ounces))
• 5 ounces Fresh Baby Spinach (- de-stemmed)
• 1 Cup Heavy Cream ((OPTIONAL - SEE NOTES))
• Kosher Salt and Pepper (- to taste)
• Optional Garnishes: Fresh Parsley or Fresh Basil (Freshly Grated Parmesan Cheese, Lemon Wedges)

Instructions

1. 1

   Saute Vegetables And Aromatics: Saute vegetables: Heat oil in a large sauce pot or Dutch oven over medium-high heat. Add the onion, Italian seasoning and pepper flakes. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, about 30 seconds- 1 minute. Add in the tomato paste and stir until onions are well coated and the paste is caramelized, about 2 minutes.

2. 2

   Add Canned Tomatoes: Add tomatoes and simmer: Add in the tomatoes and bring to a simmer. Simmer for 3-4 minutes. Use the back of a wooden spoon to slightly break apart the tomatoes as they cook. For a chunkier soup: Continue to use the back of a wooden spoon or potato masher to break up tomatoes to desired size. For a silky soup: Turn the heat off under the pot. Use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to the pot.

3. 3

   Add Broth, Then Tortellini: Add broth and tortellini: Turn the heat under pot to high and stir in the broth. Bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is almost al dente, about 6-7 minutes.

4. 4

   Add chicken and spinach: Stir in the chicken. Then, sir in the spinach and cream. Cook for 2-3 minutes or the spinach is slightly wilted and the tortellini is cooked. Taste and adjust for seasoning with salt and pepper.

5. 5

   Serve Chicken Tortellini Soup: To serve: Ladle soup into serving bowls and garnish with parsley, basil parmesan and a squeeze of lemon. Enjoy!