• In a large pot set over medium-high, add 2 tablespoons olive oil followed by 1 diced yellow onion, 2 large diced carrots, and 2 diced stalks celery. Sauté the vegetables until they are soft, about 3-4 minutes. Add 4 minced garlic cloves (or frozen cubes)  and sauté until fragrant, stirring occasionally to prevent it from burning.
• Stir in ¼ cup flour and cook for 1 minute. Gradually add in 6 cups chicken broth, whisking to combine. Continue cooking until the mixture reaches a boil, then reduce heat to a simmer.
• Add 2 cups shredded chicken to the pot followed by 9 ounces refrigerated cheese tortellini, 2 cups spinach, 2 cups heavy cream, and juice from ½ a lemon – season to taste with salt and pepper. Simmer for 5 minutes, or until the tortellini is fully cooked.
• Serve with shredded parmesan on top, if desired.

SERVING SUGGESTIONS

• Serve with a crisp green salad and a side of garlic bread.

SWAP SUGGESTIONS

• Protein: Swap the shredded chicken for 1 lb. of sweet Italian sausage that you brown first, followed by sauteing the veggies.
• Vegetarian: Remove the chicken and chicken broth from this recipe – replacing it with a rich vegetable broth.
• Tortellini: Swap tortellini for 1 ½ cups of egg noodles.
• Dairy free: Swap the heavy cream for broth or stock.

WEEKEND PREP / MAKE AHEAD

• Cut veggies (onion, carrots, and celery), and store in the refrigerator in an airtight container.
• If you want to make and freeze the soup in advance, refrain from adding the tortellini, spinach, cream, and lemon juice to the soup. Once you reheat the soup after freezing, add those components just before serving.