Creamy Tortellini and Chicken Soup

Creamy Tortellini & Chicken Soup

Make it with: 
Richard’s Famous Gobble Gobble Poultry Seasoning and
Richard’s Famous Nonnie’s Kitchen Italian Seasoning
Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt

Cheese tortellini swim in a thick, creamy, beautifully seasoned broth with tender pieces of store-bought rotisserie chicken and veggies. Ready in just about 30 minutes. Serves 3-4.

Ingredients

1 cup cooked rotisserie chicken, cubed 
2 Cups frozen cheese Tortellini
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 T. butter
1 T. olive oil
3 T. all-purpose flour
5 cups no-MSG, low sodium chicken broth
1 Cup half ‘n’ half
1 tsp. Richard’s Famous Gobble Gobble Poultry Seasoning
1 tsp. Richard’s Famous Nonnie’s Kitchen Italian Seasoning
1 tsp. Richard's Famous Original Garlic Salt (or to taste)
1 T. brown sugar
1 large handful baby spinach
grated cheddar cheese for garnish, if desired


Directions
In a Dutch oven or large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook over medium-low heat, stirring, unti vegetables have softened, about 5 minutes. Add flour and stir until it is incorporated. Add chicken broth and half ‘n’ half. Bring to a boil. 
Add:
Richard’s Famous Gobble Gobble Poultry Seasoning and
Richard’s Famous Nonnie’s Kitchen Italian Seasoning
Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt
Add brown sugar.
Add frozen cheese tortellini and chicken, and cook with a slow boil, uncovered, until tortellini are tender (follow package directions for timing). Stir occasionally.
When pasta is done, add spinach and cook until wilted, about 1 minute.

Ladle into bowls. Top with a garnish of grated cheddar cheese, if desired.
Serve with crusty bread for dunking.