Ingredients

The following ingredients have 6 Servings
  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups chopped carrots ((from about 5 medium))
  • 1 cup chopped celery ((from about 3 stalks))
  • 1 cup chopped yellow onion ((1 small))
  • 4 cloves garlic (, minced)
  • 4 (14.5 oz) cans low sodium-chicken broth
  • 1 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper (, to taste)
  • 12 oz refrigerated three cheese tortellini*
  • 1/2 cup packed parsley ((stems and all), plus more for serving)
  • 2 1/2 - 3 cups shredded rotisserie chicken ((from one 29 oz chicken))

Instruction

  • Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to taste.
  • Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6 - 8 minutes longer (or one minute less than time listed on package).
  • Using tongs, remove parsley (I stirred it around in the soup first just to get all the flavor out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.