Ingredients
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2 tablespoons butter
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1 stalk celery, chopped
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1 medium onion, chopped
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1 tablespoon garlic, minced
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1/2 teaspoon fresh thyme, minced
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1 teaspoon Mrs. Dash seasoning mix (original blend)
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8 ounces sliced mushrooms
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6 cups low sodium chicken broth
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9 ounces 3 cheese tortellini (refrigerated, I used Butoni)
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2 cups cooked chicken, chopped
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2 cups baby spinach leaves, loosely packed
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fresh parmesan cheese, grated
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1/4 cup carrot, chopped
Instructions
- In a large pot, heat the butter until melted.
- Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
- Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
- Add the broth and heat to almost boiling.
- Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
- Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
- Serve hot, topped with parmesan cheese.