Creamy Chicken Tortellini Soup

Ingredients:

- 1 tbsp. of olive oil

- 1 large onion, chopped

- 1 red bell pepper, seeded and chopped

- 2 cups of carrots, sliced

- 4 cloves of garlic, minced

- 2 large skinless chicken breasts

- 9 cups of chicken broth

- 8.8 ounces of DeLallo 3 cheese tortellini pasta

- 1/3 cup of heavy cream

- 1/2 cup of fresh baby spinach leaves

- 2 tbsp. of parsley

- 1 1/2 tsp of thyme

- 1/2 tsp of crushed red pepper

- Salt and pepper

Directions:

1) Place a large sauce pot on medium heat. Add olive oil, onion and garlic, sauté for 3 minutes. Then add bell pepper and carrots, sauté for another 3 minutes.

2) Add raw chicken, broth, thyme, crushed red pepper, 1 tsp salt, and 1/4 tsp of pepper. Bring to a simmer and then lower heat by half and simmer for 15 minutes or until chicken is cooked through.

3) Take chicken out and place on cutting board. Turn the heat back on medium and add tortellini, stir well so they don't stick together. Chop or shred chicken then add to soup. Cook for 15-20 minutes and then turn off heat. Add heavy cream, spinach, and parsley. Taste then salt and pepper as needed. Serve and enjoy!