Ingredients
Method
Step-by-Step Instructions
- Sauté the Mirepoix: Heat the olive oil in a large heavy Dutch oven or soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the onions become translucent and the vegetables soften slightly.
- Bloom Aromatics & Flour: Stir in the minced garlic, Italian seasoning, dried thyme, garlic powder, salt, and black pepper. Cook for 60 seconds until intensely fragrant. Sprinkle the flour over the softened vegetables and stir continuously for 1 minute to cook out any raw flour taste.
- Simmer the Broth & Chicken: Slowly pour in the chicken broth while whisking or stirring constantly to dissolve the flour evenly into the liquid. Add the shredded chicken. Bring the soup to a gentle boil, then lower the heat to medium-low, cover partially with a lid, and simmer for 10 minutes until the carrots are tender-crisp.
- Cook the Tortellini: Uncover the pot and gently drop in the fresh refrigerated cheese tortellini. Simmer gently for 4 to 5 minutes, or until the tortellini float to the top and are tender and al dente (do not overcook, or the pasta will absorb too much broth).
- Enrich with Cream, Spinach & Parmesan: Reduce the heat to low. Pour in the heavy cream and stir in the fresh baby spinach and grated parmesan cheese. Gently stir for 2 minutes until the spinach wilts into deep emerald ribbons and the parmesan melts seamlessly into the broth.
- Season & Serve: Taste the soup and adjust salt and pepper if desired. Ladle hot into warmed bowls, top with an extra snowfall of fresh parmesan and chopped parsley, and serve immediately with thick slices of crusty garlic artisan bread!