Chicken Tortellini Soup

Ingredients

• 1 1/2 tablespoons olive oil
• 1 medium onion chopped
• 1 rib celery chopped
• 1 red bell pepper seeded and chopped
• 3 carrots peeled and chopped
• 2 cloves garlic minced
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon red pepper flakes
• 6 cups low-sodium chicken broth
• 2 1/2 cups diced or shredded cooked chicken
• 3 cups cheese tortellini
• 4 cups fresh baby spinach
• 2/3 cup heavy cream
• salt and pepper to taste
• Chopped fresh thyme (optional)
• Grated Parmesan Cheese (optional)

Instructions

1. 1

   Heat olive oil in a Dutch oven or heavy pot over medium heat. Add the onions and celery, cooking until almost soft, about 5 minutes. Add the bell peppers and carrots. Continue cooking until the onions and peppers are soft.

2. 2

   Reduce the heat to low and add the garlic, Italian seasoning, black pepper, and crushed red pepper, cooking for 1 minute while stirring constantly.

3. 3

   Add the chicken broth and bring it to a boil. Lower the heat to a simmer and cook for 4-5 minutes. Add the cheese tortellini and chicken. Cook until the carrots are tender and the tortellini are cooked through.

4. 4

   Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from the heat and stir in the heavy cream. Season with salt and pepper to taste. Garnish with chopped fresh thyme, Parmesan Cheese, or red pepper flakes.