Chicken Vegetable Tortellini Soup

fromvalerieskitchen.com

AmyC

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

Directions at fromvalerieskitchen.com

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