Chicken Tortellini Soup With Mushrooms and Spinach

Ingredients

• 2 tablespoons butter
• 1/4 cup carrot, chopped
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon fresh thyme, minced
• 1 teaspoon Mrs. Dash seasoning mix (original blend)
• 8 ounces sliced mushrooms
• 6 cups low sodium chicken broth
• 9 ounces 3 cheese tortellini (refrigerated, I used Butoni)
• 2 cups cooked chicken, chopped
• 2 cups baby spinach leaves, loosely packed
• fresh parmesan cheese, grated

Directions

1. 1

   In a large pot, heat the butter until melted.

2. 2

   Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.

3. 3

   Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.

4. 4

   Add the broth and heat to almost boiling.

5. 5

   Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).

6. 6

   Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.

7. 7

   Serve hot, topped with parmesan cheese.