Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups chicken bone broth
  • 2 cups cooked chicken breast, shredded or cubed
  • 1 cup heavy cream
  • 1 tbsp lemon juice
  • 1 lb refrigerated cheese tortellini
  • 3 cups fresh baby spinach or kale, packed
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat in a 6-quart Dutch oven. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
  2. Stir in the minced garlic, oregano, salt, and pepper; cook for 1 minute until the fragrance is released.
  3. Pour in the chicken bone broth and increase the heat to medium-high. Bring the liquid to a gentle boil, then reduce to a simmer for 10 minutes.
  4. Stir in the heavy cream and lemon juice, stirring constantly until the broth turns a consistent, velvety pale gold.
  5. Add the refrigerated tortellini to the simmering liquid. Cook for 3–5 minutes (or according to package instructions) until the pasta is tender but still has a slight bite.
  6. Fold in the shredded chicken, spinach (or kale), and Parmesan cheese. Remove from heat once the spinach has wilted.