Cooking Instructions

• Measure out ingredients before beginning.
• Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
• Take 2 tbsp. of oil from the sun-dried tomato jar and heat it in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. Remove and let it rest for 10 minutes, then dice.
• Add the wine to the soup pot and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the pot.
• Add the butter and onions and cook for 10 minutes, until the wine is reduced by half.
• Drain the sun-dried tomatoes and pat them very dry. Add them to the soup pot along with the garlic, tomato paste, seasonings, Dijon, and honey. Cook, stirring continuously, for 5 minutes.
• Add the chicken broth and chicken bouillon cube and stir to combine. Use an immersion blender to blend the broth until smooth.
• Bring to a boil, then reduce to a simmer.
• Add the chicken back along with any juices from the plate. Gently simmer and reduce for 15 minutes, partially covered.
• Reduce heat to low and let the soup cool for 1 minute. Gradually stir in the heavy cream followed by the Parmesan cheese.
• Add the tortellini and simmer, partially covered, until the pasta is cooked through.
• Add the spinach during the last minute and let it wilt. Serve!