Creamy Chicken, Spinach and Mushroom Tortellini Soup

Ingredients

• 1 1/2 Tbsp olive oil
• 1 1/3 cups chopped yellow onion
• 1 1/3 cups diced carrots
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 4 1/2 cups low-sodium chicken broth
• 1 lb bonless skinless chicken breasts, pounded evenly to about 1/2-inch thickness
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1/4 cup unsalted butter, sliced into 1 Tbsp pieces
• 1/3 cup flour
• 2 1/2 cups milk
• 9 oz refrigerated three cheese tortellini
• 4 oz fresh spinach
• 1/3 cup heavy cream
• Finely shredded parmesan cheese, for serving

Directions

1. Warm the olive oil over medium-high heat in a large pot. Stir in the onion, carrots, and mushrooms; cook for 3 minutes, then add the garlic and cook for 1 minute longer.
2. Pour in the chicken broth, then add the chicken, oregano, and thyme. Season with salt and pepper. Once the soup reaches a boil, lower the heat to medium-low, put the lid on, and simmer for 10 to 15 minutes, until the chicken is cooked through and an instant-read thermometer reads 165 degrees at the center.
3. While the chicken simmers, melt the butter in a medium saucepan set over medium heat. Whisk in the flour and cook for 1 minute, whisking the whole time. Still whisking briskly, gradually pour in the milk. Add salt and pepper, then bring the mixture just to a gentle boil, stirring constantly. Take it off the heat and set it aside.
4. Lift the cooked chicken out of the soup and place it on a cutting board. Rest it for 5 minutes, then cut it into pieces.
5. Meanwhile, drop the tortellini into the pot, cover, and let the soup boil over medium heat for about 7 minutes, or follow the package timing; stir in the spinach for the last 1 minute.
6. Stir the chicken, white sauce, and cream into the soup. Serve warm with parmesan cheese.