Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry White Wine (Optional, for deglazing)
  • 8 cups Low-Sodium Chicken Stock
  • 1 tsp Dried Italian Seasoning
  • 1 large Bay Leaf
  • 1 tsp Kosher Salt, or to taste
  • 1/2 tsp Freshly Ground Black Pepper, or to taste
  • 3 cups Pre-cooked Chicken Breast or Rotisserie Chicken, shredded
  • 20 oz Refrigerated or Frozen Cheese Tortellini
  • 5 oz Fresh Spinach
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • 1/2 cup Parmesan Cheese, freshly grated (for garnish)

Instructions:

  1. Sauté Aromatics: Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the diced onion, carrots, and celery and sauté, stirring occasionally, until the vegetables soften and the onions are translucent (approximately 7–8 minutes).
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown or burn.
  3. Deglaze (Optional but Recommended): Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half (approximately 2 minutes).
  4. Add Stock and Seasoning: Pour in the chicken stock. Add the dried Italian seasoning, bay leaf, salt, and pepper.
  5. Bring to a Simmer: Increase the heat and bring the soup to a robust simmer. Reduce the heat back to medium-low and allow the broth to gently simmer for 10 minutes to let the flavors develop.
  6. Add Chicken: Stir in the pre-cooked shredded chicken and ensure it is fully warmed through (approximately 2 minutes).
  7. Cook Tortellini: Increase the heat slightly to maintain a gentle simmer. Add the tortellini. Cook according to package instructions (usually 3 to 7 minutes). Do not overcook the pasta.
  8. Wilt Greens: Once the tortellini is tender, stir in the fresh spinach (or kale). Cook just until the greens are wilted and bright green (1–2 minutes).
  9. Finish the Flavour: Remove the bay leaf. Stir in the fresh lemon juice and lemon zest. Taste and adjust salt and pepper if necessary.
  10. Serve: Ladle the soup into bowls. Garnish generously with fresh parsley and grated Parmesan cheese.