Ingredients:

  • 6 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tsp dried oregano
  • ½ tsp cracked black pepper
  • 1 lb refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • ¼ cup fresh parsley, chopped
  • 2 tbsp grated Parmigiano Reggiano
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large stockpot over medium heat.
  2. Add the diced shallots and minced garlic, stirring constantly for 2-3 minutes until translucent and fragrant. Note: Don't let the garlic brown or it will turn bitter.
  3. Pour in the chicken broth and stir in the dried oregano and black pepper.
  4. Increase heat to medium high and bring to a gentle simmer for 5 minutes.
  5. Carefully add the refrigerated tortellini to the simmering broth.
  6. Stir gently and cook for 3-5 minutes until the tortellini float to the surface. Note: This is your visual cue that the pasta is nearly done.
  7. Reduce heat to low.
  8. Stir in the baby spinach and fresh lemon juice until spinach wilts (about 30 seconds).
  9. Remove from heat immediately to prevent the spinach from overcooking.
  10. Divide into bowls and top with grated Parmigiano Reggiano and fresh parsley.