Instructions
Step 1: Sauté the Vegetables
Start by heating olive oil in a large Dutch oven or a heavy pot over medium heat. Once the oil is hot, add the chopped onions and celery. Cook these until they start to soften, which should take about 5 minutes. Next, add the chopped bell peppers and carrots. Continue cooking until the onions and peppers are soft.
Step 2: Add the Garlic and Seasonings
Reduce the heat to low and add the minced garlic, Italian seasoning, fresh ground black pepper, and crushed red pepper to the pot. Cook these for about 1 minute, stirring constantly to ensure the garlic doesn’t burn.
Step 3: Incorporate the Broth and Chicken
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for an additional 4-5 minutes. Afterward, add the cooked chicken and cheese tortellini. Continue cooking until the carrots are tender and the tortellini is cooked through, which should take about 7-8 minutes.
Step 4: Add the Spinach and Cream
Stir in the fresh baby spinach and cook for 1-2 minutes, just until the spinach is wilted. Finally, remove the pot from the heat and stir in the heavy cream. Season with salt and pepper to taste.
Step 5: Garnish and Serve
Serve the soup hot, garnished with chopped fresh thyme, grated Parmesan cheese, or a sprinkle of red pepper flakes if desired.
