Chicken & Cheese Tortellini Soup

1. 1

   In your favorite soup pot, heat the olive oil until it begs for mercy (or starts to smoke a little). Toss in the mirepoix: that's French for the onion, celery and carrots. Saute over medium-high heat until the onion and celery are translucent. Add the garlic and cook for another minute, stirring constantly, being careful not to burn the garlic.

2. 2

   Pour in about 1/4 cup stock to deglaze the bottom of the pan. Add remaining stock along with the chicken, thyme, tortellini and corn. Bring up to a boil; reduce to medium-low. Add red pepper flakes, basil, tomatoes, spinach and peppers. Cook for about 10 minutes or until the spinach cooks and all ingredients are heated through. Adjust the salt and pepper to your taste.

3. 3

   Serve piping hot with a little Parmesan sprinkled on top.

* Per serving · 4 servings · Values may vary.