Becka's Chicken Tortellini Soup
Heat olive oil in a large soup pot over medium heat. Add chicken and garlic; cover. Cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes.Advertisement
Pour chicken broth, basil, thyme, rosemary, and paprika into the pot with the chicken; bring to a boil over medium-high heat. Add carrots, celery, corn, and onion; continue to boil until carrots are crisp-tender, 3 to 4 minutes.
Pour tortellini into the soup pot and bring to a boil. Cook for 10 minutes and add green onions and spinach. Continue cooking until tortellini are tender, about 2 minutes more. Season with salt and pepper.
You can also use chicken bouillon cubes with water or made-from-scratch chicken broth as a substitute for canned/packaged chicken broth.
You can substitute fresh or frozen tortellini for dry if desired.