Step by step

Method

4 steps

1. 1

   Heat 1 tablespoon olive oil in a large pot over medium heat until it shimmers. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks. Cook 5–6 minutes, stirring, until the onion looks translucent and the carrots start to soften at the edges — you should smell sweet veg, not raw onion.

2. 2

   Stir in 3 minced garlic cloves for 30 seconds until fragrant. Pour in 6 cups chicken broth and 1 teaspoon Italian seasoning. Bring to a boil, then drop to a simmer and cook 8 minutes until a carrot slice yields easily to a fork.

3. 3

   Add 2 cups shredded cooked chicken and 1 package (9–12 oz) refrigerated cheese tortellini. Simmer per package time, usually 5–7 minutes, until the tortellini float and feel tender when you bite one — not chalky in the center.

4. 4

   Stir in 2 cups baby spinach until just wilted, about 1 minute. Season with salt and pepper. Ladle into bowls and top with Parmesan. You want a brothy, herb-scented soup with plump tortellini and wilted spinach in every spoonful — not mushy pasta or a thin watery bowl.