CHICKEN & TORTELLINI SOUP

Serves 8

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2 C cooked, diced chicken (can use whole rotisserie chicken)

4 Tbsp butter

4 Tbsp flour

1 Quart half & half (can use milk)

3 C water

3 bouillion cubes

1 C cut celery

2 garlic cloves, minced

1 1/2 C carrots (shredded or cut) (can use frozen)

1 C onion, finely diced

1 1/2 C cut fresh spinach (can use frozen but cut it up first)

1 Tsp olive oil

3/4 t thyme

3/4 t parsley

Freshly grated parmesan cheese

1 pkg tortellini

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Saute onions, celery & garlic in butter and olive oil, over medium heat. When the onions become translucent, add flour to make a roux. Let roux cook for about 1 minute. Blend in half & half into roux.

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Cook tortellini according to package directions.

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Add carrots and chicken to roux. Once mixture becomes thick add water and bouillon cubes (or chicken broth). Add chicken, spinach, thyme, parsley and parmesan cheese. Warm until soup and ingredients are warmed through. Serve with bread sticks.