Chicken Tortellini Soup Recipe

Sauté: Bring Dutch Oven to medium-high heat. Add 1 tablespoon olive oil; swirl to coat the pan. Add diced onion and 1 tablespoon garlic. Move around pan until garlic is fragrant and onions soften, about 1 minute. Add carrots and celery and sauté for 1-2 minutes.
Simmer: Add 6 cups chicken broth and bring to a boil. Add 1 pound boneless, skinless chicken breasts. Cover and let simmer until fully cooked, about 15 minutes. Remove chicken and place on a plate to cool a bit.
Thicken Soup: Carefully remove 1 cup of very hot broth (we recommend using a measuring cup with a handle) from the pot. Add ¼ cup all-purpose flour to the measuring cup and whisk immediately until it thickens. Return mixture to Dutch Oven. Stir until soup thickens.
Combine: Add 1 cup full fat coconut milk and 6 oz tomato paste. Stir to combine. Bring to a simmer as mixture continues to thicken. Shred chicken with two forks and return meat to pot along with 9 ounces refrigerated tortellini, ½ tablespoon coconut sugar, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt and ⅛ teaspoon ground black pepper. Let simmer approx. 10-15 minutes or until tortellini is fully cooked. Taste and adjust any seasoning, as desired.
Optional: If using, add in 1 handful kale or spinach right before serving.
Serving: Ladle into individual bowls and enjoy!