Creamy Lemon Chicken Tortellini Soup

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• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 sticks celery (chopped finely)
• 2 each medium carrots (peeled & chopped finely)
• 1/2 each medium onion (chopped)
• 3 cloves garlic (minced)
• 1/2 teaspoon Italian seasoning
• 1/4 cup flour
• 4 cups chicken broth
• 2 cups cooked/rotisserie chicken
• 1 cup heavy/whipping cream (see note)
• 2 tablespoons fresh lemon juice (or more, to taste)
• 2 each generous cups refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 1 tablespoon chopped fresh parsley
• As Needed Salt
• As Needed Black pepper

1. Melt the butter and olive oil in a Dutch oven/soup pot over medium-high heat, then add in the celery, carrots, and onions, and cook for 8 minutes, stirring occasionally. They should lightly brown. If they're browning too fast, turn the heat down a bit.
2. Stir in the garlic, Italian seasoning, and flour, and cook for about a minute.
3. Slowly pour in the chicken broth and stir until the flour has dissolved.
4. Add in the chicken and cream. Increase the heat to high and bring the soup to a gentle boil. Cover the pot with the lid slightly open, then reduce the heat and simmer gently for 5 minutes.
5. Stir in the lemon juice, tortellini, and parsley, and cook for another 5 minutes.
6. Add in the spinach and let it wilt for a minute or two, then season the soup generously with salt & pepper. If you want the soup to be more lemony, squeeze in some more lemon juice as needed.