Such a tasty upgrade on the classic chicken noodle soup - instead of the traditional egg noodles you get cheese filled tortellini!
1 1/2Tbspolive oil
1 1/2cupschopped carrots(from about 5 medium)
1cupchopped celery(from about 3 stalks)
1cupchopped yellow onion(1 small)
4(14.5 oz) cans low sodium-chicken broth
1 1/2tspItalian seasoning
Salt and freshly ground black pepper, to taste
12ozrefrigerated three cheese tortellini*
1/2cuppacked parsley(stems and all), plus more for serving
2 1/2 - 3cupsshredded rotisserie chicken(from one 29 oz chicken)
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.
*If you don't want to buy the larger package of tortellini you can use a 9 oz package and reduce the chicken broth to 3 (14.5 oz) cans and chicken to 2 cups (which will give you about 4 servings).