Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 6 cups chicken broth, low-sodium
  • 2 cups cooked chicken breast, shredded
  • 20 oz refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery, sautéing until the onions become translucent and the vegetables soften (about 5-7 minutes).
  2. Stir in the minced garlic and Italian seasoning; cook for 1 minute until the aroma becomes pungent and fragrant.
  3. Pour in the chicken broth and bring the mixture to a gentle boil.
  4. Stir in the refrigerated cheese tortellini. Reduce heat to a simmer and cook for 3-5 minutes, or until the tortellini are tender but still hold their shape.
  5. Stir in the shredded chicken and heavy cream, heating through for 2 minutes.
  6. Fold in the baby spinach and Parmesan cheese, stirring until the spinach is just wilted.
  7. Remove from heat immediately and stir in the lemon juice. Season with salt and pepper.