Chicken Tortellini Soup (Trader Joes Edition)

Pat your chicken thighs dry and season with avocado oil, salt and pepper. (I’d say about 1 teaspoon salt and 1/2 tsp pepper). Roast chicken thighs at 375 for about 35-40 minutes checking for the internal temp to reach 165 degrees. In a large pot / Dutch oven heat 1 tbsp of oil and add mirepoix. Add salt and pepper to taste. Sauté until onions are translucent. Add chopped garlic and cook until fragrant. Add your container of chicken broth, 2 cups of water and a pinch of salt. Cover and cook on low. Once your chicken is cooked through, remove the skin and set aside on a baking sheet with a wire rack and broil in the oven until crispy (this is optional). Add tortellini to soup. Shred (or chop) your chicken thighs and add to soup. Add spinach to soup and let everything cook for about 8-10 minutes. Serve with your crispy chicken skin and grated cheese! Enjoy!