Chicken, Spinach, and Tortellini Soup Recipe

Melt butter over medium-high heat in a soup pot. Add onion and 1/2 teaspoon salt; cook and stir until the onion has softened and turned translucent about 5 minutes. Add garlic; cook until fragrant about 1 minute. Stir in spinach. Cook until thawed and tender 10 to 12 minutes.

Pour chicken stock cooked chicken tomatoes water bay leaves oregano parsley red pepper flakes salt and pepper into the pot with the spinach. Bring to a boil; reduce heat and let simmer until reduced about 40 minutes.

While soup is simmering fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered stirring occasionally until tortellini float to the top and filling is hot about 10 minutes. Drain.

Stir cooked tortellini into soup. Serve.