Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion
  • 3 large carrots
  • 2 stalks celery
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1.5 lbs bone in chicken thighs
  • 6 cups chicken bone broth
  • 14.5 oz fire roasted tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 10 oz cheese tortellini
  • 3 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 1/4 cup fresh basil

Instructions:

  1. Heat the olive oil and add onion, carrots, and celery until the onion is translucent and soft.
  2. Stir in the garlic, oregano, and smoked paprika for 60 seconds until the fragrance fills the room.
  3. Add the thighs to the pot and sear for 3 minutes per side until the skin (if any) is golden.
  4. Pour in the bone broth, fire roasted tomatoes (with juices), and Worcestershire sauce.
  5. Simmer for 20 minutes until the chicken is tender and pulls away from the bone.
  6. Remove the chicken, discard bones, shred the meat into bite-sized pieces, and slide it back into the pot.
  7. Add the tortellini and cook for 5 minutes until they float and feel tender to the touch.
  8. Stir in the salt, pepper, baby spinach, and heavy cream until the leaves shatter their stiffness and wilt.
  9. Whisk in the Parmesan slowly until the broth is silky and shimmering.
  10. Ladle into bowls and top with fresh basil immediately.