Creamy Chicken Tortellini Soup

Heat 2 tbsp olive oil in a dutch oven or large soup pot with a lid over medium heat. Sear the chicken for 1-2 minutes each side until golden brown. Set aside- we will finish cooking it in the soup later!
Add another tbsp of olive oil to the pan then add the onions, carrots, celery and garlic. Stir for about 5 minutes until vegetables are soft. Add Italian seasoning, thyme, salt, pepper and flour if using. Stir to combine.
Add the broth and chicken then turn the heat to high to bring the soup to a boil. Cover, turn heat to low and simmer for 15 minutes.
Remove chicken to shred and bring the soup back to a boil. Add the pasta and boil according to pasta package instructions.
Add the shredded chicken back in with the parmesan cheese and spinach and stir to combine. Turn off the heat and stir in the heavy cream and lemon juice. Season to taste and serve. Makes about 6 servings.