Creamy Chicken Tortellini Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 cup onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• 32 oz chicken stock
• 2 14.5 oz cans diced tomatoes
• 1 lb frozen tortellini (about 4 cups)
• 2 cups cooked chicken (diced)
• 2 oz baby spinach leaves (roughly chopped)
• ½ cup heavy cream

Optional:

• ½ cup parmesan cheese (shredded)

DIRECTIONS

1. In a large Dutch oven heat the olive oil and sauté the onion until softened.
2. Add the garlic cook 30 seconds.
3. Add the Italian seasoning, salt, pepper tomato paste, chicken stock and canned tomatoes to the pot.
4. Bring to a boil then reduce to a simmer.
5. Add the tortellini, chicken and spinach leaves and cook until pasta is tender (about 10 minutes).
6. Remove from the heat and stir through the heavy cream.
7. Ladle into bowls and sprinkle with parmesan, if using.