Creamy Spinach Tortellini Soup with Chicken

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion (chopped)
• 3 medium carrots (peeled & chopped or sliced thin)
• 3 sticks celery (chopped)
• 3 cloves garlic (minced)
• 8 ounces cremini mushrooms (sliced)
• 1 tablespoon flour
• 4 cups chicken broth or stock
• 1 cup water
• 2 cups cooked chicken ((leftover or rotisserie))
• 1/4 teaspoon Italian seasoning
• 2 generous cups refrigerated cheese tortellini
• 1 cup heavy/whipping cream
• 2 cups fresh baby spinach (packed)
• Salt & pepper (to taste)

Instructions

1. 1

   Add the olive oil, onions, carrots, & celery to a large soup pot over medium-high heat. Cover with the lid slightly open, and cook for 8-10 minutes, stirring occasionally.

2. 2

   Add the mushrooms and garlic to the pot. Cook for a few more minutes, with the lid off, stirring occasionally.

3. 3

   Add the flour and give it a good stir. Let it cook for about a minute.

4. 4

   Add the chicken broth, water, chicken, and Italian seasoning.

5. 5

   Increase the heat to high, and once the soup's boiling, add the tortellini.

6. 6

   Reduce the heat to medium or even lower (we want a gentle boil) and cook for 5 minutes.

7. 7

   Add the cream and spinach and let the soup heat through. Season with salt & pepper as needed. Serve immediately.