CHICKEN TORTELLINI SOUP

CHICKEN TORTELLINI SOUP

SERVES 4-6

INGREDIENTS:

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 1/2 large onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 3 cups cooked, shredded chicken
• 8 ounces fresh cheese tortellini
• 3 cups fresh spinach
• 1/2 cup heavy cream
• 2 tablespoons minced parsley
• 1 tablespoon minced thyme
• Salt and pepper, to taste
• Parmesan cheese, for garnish

DIRECTIONS:

1. Heat a large pot or enameled Dutch oven over medium heat. Add oil and butter. Once the butter has melted, add onion, carrot, and celery. Season with a generous pinch of salt. Sauté until vegetables are softened, about 4-6 minutes.
2. Add garlic and sauté for another minute, or until fragrant.
3. Add stock and bring to a simmer. Simmer soup until carrots are almost tender.
4. Next, add shredded chicken, fresh tortellini, and spinach. Return to a simmer and cook for another 3 minutes, or according to tortellini package instructions.
5. Once tortellini are cooked al dente, finish with cream, parsley, and thyme. Serve immediately and garnish with a sprinkle of parmesan cheese.