Chicken tortellini soup

Food

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Chicken Tortellini soup

• 2 tablespoons tomato paste
• 4 cups chicken stock or broth
• ¼ cup dry white wine
• 1 (28-ounce) can crushed tomatoes, preferably fire roasted
• 1 tablespoon aged balsamic vinegar
• 6 garlic cloves, finely chopped
• 1½ teaspoons dried oregano
• 2 teaspoons onion powder
• ½ teaspoon red-pepper flakes
• ½ teaspoon kosher salt, plus more if needed
• 2 lbs boneless, skinless chicken thighs
• 5 ounces baby spinach
• 1(8- to 10-ounce) package refrigerated cheese tortellini
• 1 cup grated Parmesan, for serving

A few notes on making this:

• This is easy comfort food in the cold winter months. It comes together quickly and is well loved in my house. 
• Generally a 32oz container of stock makes the right amount of soup at the right consistency, but add a cup or two more if you prefer as the soup is coming together. 
• You can also add more parm or a little half and half to finish if you like a creamier consistency. 

Directions: 

• In a 6-8 quart Dutch oven, sear chicken thighs on both sides. Remove to a plate. 
• Reduce heat to low and add garlic and tomato paste. Whisk until fragrant.  
• Deglaze with wine and add stock.
• Stir in the tomatoes, vinegar, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional ½ teaspoon salt.)
• Add chicken and accumulated juices back to Dutch oven. 
• Simmer partially covered for 30 minutes. 
• Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
• Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if needed. 
• Ladle the soup into bowls and top with Parmesan