Chicken Tortellini with Spinach Soup

Whenever it's cold and gray outside, I crave soup – except when I crave pasta. Well, why can't we have both?

Ingredients

• 1  stick butter
• 1 1/3 cups chopped onion (1 medium)
• 1 1/3 cups diced carrots (about 3 medium)
• 3 cloves garlic , minced
• 4 1/2 cups low-sodium chicken broth
• 1 lb  cut up cooked chicken
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1/3 cup flour
• 2 1/2 cups milk
• 9 oz refrigerated three cheese tortellini
• 4 oz fresh spinach (4 cups) cut finely
• 1/3 cup heavy cream
• Shredded  cheese , for serving

Instructions

1. Heat  butter in a large pot over medium-high heat. Add onion and carrots  saute' 3 minutes then add garlic and saute' 1 minute longer. 
2.  Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Add in chicken broth, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes 
3. Add cooked chicken and  cooked tortellini to soup in pot, cover pot with lid and allow to simmer about 7 minutes... add in spinach during last 1 minute. Stir in chicken and cream. Serve warm with shredded cheese.