Ingredients:

  • 1 tbsp (14g) olive oil
  • 1 medium (110g) yellow onion, diced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 tsp (5g) salt
  • 1/2 tsp (1g) black pepper
  • 10 oz (280g) refrigerated or frozen cheese tortellini
  • 2 cups (60g) fresh baby spinach
  • 1/2 cup (120ml) half-and-half
  • 1/2 cup (50g) grated Parmesan cheese

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and oregano, cooking for 60 seconds until fragrant.
  3. Add the cubed chicken breast, stirring to coat in the aromatics.
  4. Pour in the chicken broth, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 12–15 minutes, or until the chicken is opaque and cooked through.
  5. Increase the heat to medium. Stir in the tortellini and cook according to package directions (usually 3–5 minutes) until the pasta floats.
  6. Stir in the baby spinach until just wilted.
  7. Turn off the heat and stir in the half-and-half and Parmesan cheese until the broth is velvety and integrated.