Ingredients:

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1x

2x

4x

•   2 tbsp butter
•   1 tbsp olive oil
•   1 small onion (chopped)
•   2 carrots (chopped)
•   2 celery stalks  (chopped)
•   3-4 garlic (minced)
•   1 tsp thyme
•   1 tsp oregano
•   1 black pepper (as needed)
•   salt  (as needed)
•   smoked paprika  (as needed)
•   1 to 2 cups rotisserie chicken
•   4 chicken broth (creamer soup) (6 cups for thinner soup (this is what I need))
•   1 cup heavy cream
•   1 package cheese tortellini
•   1 tbsp Better Than Bouillon 
•   big handful of kale
•   parmesan for serving 
•   parsley for topping
•   squeeze of a whole lemon for soup (to wake everything up!!)

1. Sauté Base

Melt butter + oil in a large pot.

Add onion, carrots, celery. Cook until soft.

Add garlic, thyme, oregano, smoked paprika → stir until fragrant.

2. Add Chicken + Broth

Add shredded chicken + pour in broth.

Let simmer 10 minutes to deepen flavor.

3. Cream It

Pour in heavy cream, and better than bouillon chicken base → stir and let it come back to a gentle simmer (not a boil).

4. Add Tortellini

Add tortellini and cook just until tender (usually 3-7 minutes depending on fresh vs frozen).

Don’t overcook – the heat keeps cooking them.

5. Finish

Stir in spinach so it just wilts.

Taste and adjust salt/pepper.

Add lemon if desired.

6. Serve

Top with freshly grated Parmesan + herbs.