Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach, packed
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat in your pot. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and carrots soften slightly.
  2. Stir in the minced garlic. Cook for 60 seconds until you smell a nutty, fragrant aroma.
  3. Increase heat slightly and add the cubed chicken breast. Stir constantly until the outside of the meat is no longer pink.
  4. Pour in the chicken broth. Stir in the Italian seasoning, salt, and pepper.
  5. Bring the liquid to a gentle boil. Reduce heat to low and simmer for 10–12 minutes until the chicken is tender and cooked through.
  6. Stir in the refrigerated tortellini. Cook for 3–5 minutes until the pasta floats to the surface.
  7. Turn off the heat.
  8. Stir in the heavy cream, baby spinach, and Parmesan cheese. Mix until the spinach is wilted and the broth is velvety.