Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 stalks celery - chopped
  • 2 carrots - choppped
  • 1 small onion - chopped
  • 1 tablespoon garlic - minced
  • 2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 8 cups chicken or vegetable stock
  • 1 roasted chicken breast - shredded (1-1 1/2 cups)
  • 1 8oz can white beans - drained and rinsed
  • 1 8 oz package cheese tortellini
  • 1 lemon - juiced

Instruction

  • In a a large dutch oven or stock pot, heat olive oil over medium setting. Add celery, carrots and onion. Cook until vegetables are translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute more. Add salt, pepper and dried herbs, stirring in to cooked vegetables.  
  • Add stock, shredded chicken and white beans. Stir to incorporate all ingredients. Turn burner down to low and simmer for 15 minutes. 
  • Add tortellini and cook for an additional 5 minutes until cheese pasta is heated throughout. Stir in lemon juice. Taste and adjust season.
  • Serve hot, with a sprinkle of Parmesan cheese.