3 cups diced vegetables (1 medium onion, 2 medium carrots, and 3 celery stalks)
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons Italian seasoning
Garlic powder, onion powder, salt, and black pepper, to taste
2 tablespoons all-purpose flour
5–7 cups chicken broth
3 cups cooked, shredded chicken
1 package (9–16 oz) cheese tortellini
½ cup heavy cream (or more, to taste)
1 tablespoon cornstarch (or more, if needed)
2 handfuls baby spinach
¼ cup grated Parmesan cheese
Melt the butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 minutes, or until softened. Stir in the minced garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper. Add the flour and stir until the vegetables are evenly coated.
Slowly pour in 5 cups of chicken broth, stirring until the flour is fully incorporated. Bring to a boil, then reduce the heat to low. Cover and simmer for 5 minutes.
Remove the lid and stir in the shredded chicken and cheese tortellini. Simmer uncovered for about 5 minutes, or until the tortellini are tender and fully cooked, following the package instructions if needed.
In a small bowl, whisk together the heavy cream and cornstarch until smooth. Slowly pour the mixture into the soup, stirring continuously over medium-low heat.
Stir in the baby spinach and grated Parmesan cheese. Gently simmer for another 1–2 minutes, until the spinach wilts and the soup thickens slightly. Taste and adjust the seasonings as needed. Serve warm and enjoy!
