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TYLER, Texas (KLTV) - This deliciously brothy soup is packed with good things to comfort you when you have a cold. I’ve added things like garlic, thyme, and cayenne pepper to the hydrating chicken broth-based soup, all which are said to support your body as it battles a cold. And it’s so good that even if you’re not suffering with a virus, you’ll love how satisfying it is.

Immune-boosting chicken-tortellini soup

Ingredients

1 tablespoon olive oil

3 boneless, skinless chicken thighs

1 small-to-medium white or yellow onion, chopped

2-3 stalks of celery, chopped

1 1/2 cups shredded carrots

3-4 cloves of garlic, minced

1 teaspoon salt

1 teaspoon cayenne pepper (use 1/2 teaspoon if you’d like less spicy warmth)

1 teaspoon Italian seasoning

1/2 teaspoon thyme

2 teaspoons dried basil or basil paste

1/2 teaspoon red pepper flakes (optional)

6 cups chicken broth (you can use water in a pinch, or 4 cups stock plus two cups water)

10 ounces cheese tortellini (frozen, refrigerated or shelf-stable box)

1 to 2 cups baby spinach leaves

3 boneless, skinless chicken thighs, chopped into bite-sized pieces

Method:

Pour oil into a soup pot or Dutch oven set over a medium-high burner and allow it to warm while you chop the chicken.

Add the chopped chicken to the pot, sprinkle it with the salt, and brown chicken in the oil on all sides.

Add the celery, onion, and carrots, stirring them in, and continuing to cook until the vegetables are tender and onion is translucent.

Add the garlic, thyme, cayenne, basil, Italian seasoning, and pepper flakes, if using. Stir in, allowing the garlic to warm and become fragrant.

Add the broth and/or water, stir in, and bring to a boil over medium-high heat, stirring occasionally.

Add the tortellini, and cook for about 10 minutes, or until the tortellini float to the top of the soup.

Finally, add the spinach, and stir in, allowing it to wilt.

Taste the broth, add a bit more salt if needed, and serve topped with a bit of parmesan. Enjoy!

When serving leftovers, you may need to loosen the soup by adding more broth or water, as the pasta will absorb a lot of it in the refrigerator overnight.