In a large large dutch oven or stockpot, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 3 minutes.
Add the garlic, carrots and celery and cook for an additional 3 minutes. Add the broth and thyme to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package instructions.
One minute before the tortellini is done, stir in the chicken breast and spinach and cook for one additional minute. Remove from heat, add lemon juice and lemon zest. Season with salt and pepper. Enjoy!
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Notes
*If you want to cut back on the lemon flavor, use only one tablespoon lemon zest.Storing: The soup will stay fresh in the refrigerator for 4-5 days when stored in an airtight container.Freezing: The soup can be frozen for up to four months when stored in an airtight container or freezer-safe bag with as much air removed as possible. Let the soup thaw overnight in the fridge and then reheat over medium heat in a saucepan or pot.