Description

Traditional chicken noodle soup is boring compared to this cheesy chicken tortellini soup. It's loaded with veggies, spices, spinach, mushrooms, chicken, and cheese tortellini.

Ingredients

• 12 oz. boneless, skinless chicken thighs
• 1 T. olive oil
• 2 T. butter
• 1 small onion, chopped
• 8 oz. sliced mushrooms
• 1 c. carrots, sliced
• 4 garlic cloves, minced
• 1/2 t. dried thyme
• 1/2 t. dried oregano
• 1/2 t. ground cumin
• 1 t. dried parsley
• 2 t. chicken bouillon
• 1/4 t. red pepper flakes
• 2 bay leaves
• 1 t. salt
• 1/4 t. pepper
• 9 c. chicken stock
• 15.25 oz. can sweet corn, rinsed and drained
• 12 oz. fresh cheese tortellini, not cooked
• 4 c. fresh spinach, loosely packed
• 2 T. lemon juice, plus more to taste
• freshly grated Parmesan cheese, if desired for garnish
• lemon zest, if desired

Steps

1. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken; sear on each side, about 2 minutes per side. Remove chicken from the pot. Set aside.
2. Add butter to the pot; heat over medium-high heat. Add onions and mushrooms; cook, stirring occasionally for 6 minutes. Add carrots; cook until tender, about 4 minutes. Add garlic and thyme; cook 30 seconds. Add remaining spices, corn, chicken stock and chicken back to the pan. Bring to a boil; cover and reduce to a gentle simmer, for 10 minutes. Remove chicken; let rest 2 minutes, then shred.
3. Meanwhile, bring soup back to a boil; add tortellini; boil 1-2 minutes or until tender. Remove from heat; stir in spinach, lemon juice and chicken. Taste and add additional lemon, salt, pepper, to taste. Remove bay leaves.