Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 6 cups low-sodium chicken broth
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 cup heavy cream
  • 12 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • ½ cup grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or stockpot.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
  3. Stir in the minced garlic and dried thyme, cooking for just 60 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux and remove the raw flour taste.
  5. Slowly pour in the chicken broth while whisking or stirring to prevent lumps.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Stir in the shredded chicken, salt, and pepper. Simmer for 10 minutes.
  7. Stir in the heavy cream and grated Parmesan cheese.
  8. Fold in the refrigerated cheese tortellini and fresh baby spinach, cooking just until the pasta is al dente and spinach is wilted.