Ingredients:

  • 2 Tbsp Olive Oil (extra virgin)
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 2 Tbsp Tomato Paste
  • 8 cups Chicken Stock (low sodium)
  • 1/2 cup Canned Crushed Tomatoes (optional)
  • 1 Bay Leaf
  • Kosher Salt & Black Pepper, to taste
  • 3 cups Cooked Chicken, shredded
  • 16 oz package Fresh or Refrigerated Tortellini (cheese filled)
  • 5 oz Baby Spinach
  • 1/4 cup Fresh Parsley, chopped
  • Grated Parmesan Cheese, for serving

Instructions:

  1. Heat the olive oil and butter in the Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent (sweating the vegetables).
  2. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant. Do not burn the garlic.
  3. Add the tomato paste and stir it into the vegetables. Cook for 2 minutes, allowing the paste to deepen in colour to concentrate its flavor.
  4. Pour in a splash of the chicken stock and scrape up any browned bits from the bottom of the pot (degreasing). Add the remaining chicken stock, crushed tomatoes (if using), and the bay leaf.
  5. Bring the soup up to a gentle simmer. Reduce the heat to low, cover slightly, and let the soup simmer for 15 minutes, allowing the flavors to properly marry.
  6. Remove the bay leaf. Taste the broth and adjust seasoning with salt and pepper as necessary. Remember that the cheese tortellini will add saltiness later.
  7. Stir in the shredded cooked chicken and heat through for 2–3 minutes.
  8. Increase the heat back to a gentle, steady simmer. Add the fresh or refrigerated tortellini and cook according to package directions (usually 3–5 minutes). Crucially, do not overcook the pasta.
  9. Just before serving, turn off the heat and stir in the baby spinach. The residual heat of the soup will wilt the leaves perfectly in about 1 minute.
  10. Ladle the ultimate cosy Chicken Tortellini Soup into bowls. Top generously with fresh parsley and grated Parmesan cheese.