Chicken Vegetable Tortellini Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup baby carrots, sliced
• 3/4 cup celery, chopped
• 3/4 cup white or yellow onion, diced
• 1/2 cup fresh Italian (flat-leaf) parsley, chopped
• 3 to 4 sprigs fresh thyme
• 1 teaspoon garlic, minced
• 1 teaspoon all-purpose seasoning (or more to taste) – I used Lawry’s Seasoned Salt
• Freshly ground black pepper, to taste
• 2 tablespoons tomato paste
• 8 cups low-sodium chicken broth
• 1 (12-ounce) package refrigerated cheese tortellini (about 3 cups)
• 3/4 cup frozen peas
• 3/4 cup frozen corn
• 2 cups fresh baby spinach
• 2 1/2 cups rotisserie chicken, cooked and chopped
• 1/4 cup Parmesan cheese, shaved or shredded (plus more for garnish)

Instructions

    1.Warm the oil in a large soup pot or Dutch oven over medium heat.

        Add carrots, celery, onion, parsley, thyme sprigs, garlic, all-purpose seasoning, and black pepper.    Cook, stirring occasionally, for about 10 minutes until the vegetables soften.

1. Stir in the tomato paste until well blended with the vegetables.

Pour the chicken broth in and heat until it reaches a boil.

1. Reduce heat to medium-low, then add frozen peas, frozen corn, and tortellini. Cook for 3 to 4 minutes or as directed on the package.
2. Add the cooked  and spinach, stirring for a couple of minutes until the chicken is heated through and the spinach wilts.
3. Remove thyme stems, then stir in Parmesan cheese. Adjust seasoning if needed.
4. Serve hot, garnished with extra Parmesan if desired.