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Chicken Vegetable Tortellini Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 cup sliced baby carrots
  • ¾ cup chopped celery
  • ¾ cup diced white or yellow onion
  • ½ cup chopped fresh Italian parsley
  • 3 to 4 sprigs fresh thyme
  • 1 teaspoon minced garlic
  • 1 teaspoon all purpose seasoning or more to taste (I used Lawry’s Seasoned Salt)
  • fresh ground black pepper to taste
  • 2 tablespoons tomato paste
  • 8 cups low-sodium chicken broth
  • 12 ounces refrigerated cheese tortellini (about 3 cups)
  • ¾ cup frozen peas
  • ¾ cup frozen corn
  • 2 cups fresh baby spinach
  • 2 ½ cups cooked chopped chicken (I used a rotisserie chicken)
  • ¼ cup shaved or shredded Parmesan cheese plus additional for garnish
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