1cup (33 g)fresh baby spinach leaves, torn and stems removed, packed
1tbspfresh lemon juice
fresh parsley for garnish (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion, celery, and carrots in oil for 10 minutes, or until onions become translucent and vegetables become somewhat tender.
Add minced garlic and cook for 1 more minute.
Stir in chicken stock, Italian seasoning, sea salt, and black pepper. Bring to a boil.
Reduce heat to medium-low and keep soup at a simmer. Add cooked chicken and cheese tortellini. Continue to simmer for about 5 minutes or until tortellini is tender.
In a small bowl, whisk together milk and cornstarch. Add a small ladle full of soup to the mixture and stir. Pour the mixture to the pot of soup and add spinach. Stir well and allow to simmer for about 2 minutes more or until spinach is wilted.
Remove soup from the heat and stir in the fresh lemon juice.