Creamy Chicken Tortellini Soup is packed with bright veggies, shredded chicken and pillows of cheese tortellini- there's fall comfort and flavor in every bite.
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions, celery, and carrots cooking about 5 minutes then add bell peppers.
Reduce the heat to low and add the garlic, basil, oregano, and black pepper, cooking for 1 minute while stirring constantly.
Add the chicken broth and bring it to a good simmer. Add the cheese tortellini and chicken. Cook until the carrots are tender, and the tortellini are cooked through.
Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from the heat and stir in the heavy cream. Season with salt and pepper to taste.