CHICKEN TORTELLINI SOUP

INSTRUCTIONS
Preheat oven to 400F
Place the chicken on a sheet pan, fitted with a rack, and lined with aluminum foil. Roast the chicken for 40-45mins until golden brown and cooked through. Set aside to cool.
Meanwhile, in a large dutch oven, heat the olive oil in the pot. Then add the diced onion, and cook until translucent and fragrant, then add the zucchini and cherry tomatoes and season with salt and pepper, then add the ¼ cup of water, reduce heat to low, cover and let cook for 3-4 minutes or until the tomatoes soften and begin to breakdown. 
Then add the vegetable broth, and tomato paste, and whisk to combine. Then add the Italian seasoning, and garlic (or garlic powder) and stir to combine. Reduce heat to a low simmer.
Remove the skin of the roasted chicken, and shred the meat off the bone with two forks. Then add the shredded chicken to the soup.
Then add the spinach, stir until the spinach has wilted, and add the tortellini. Simmer until the tortellini, is soft and pillowy and rises to the top.
Ladle the soup into bowls and serve garnished with grated parmesan cheese and freshly torn Italian parsley, or a dollop of store-bought pesto is good too!