Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 sticks celery, finely chopped
- 3 large carrots, peeled and chopped or sliced
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups shredded cooked or rotisserie chicken
- 2 (9 ounce) packages refrigerated cheese tortellini
- Salt & pepper, to taste
- Chopped parsley, to taste (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add chopped onion and sauté for 5–7 minutes, until softened and lightly browned.
- Add celery, carrots, garlic, and Italian seasoning. Stir and cook for another 2–3 minutes.
- Pour in the chicken broth. Increase heat to high and bring to a boil. Reduce to a rapid simmer and cook for 10 minutes, or until vegetables are tender.
- Add shredded chicken and tortellini to the pot. Cook over medium-high heat for a few more minutes until the tortellini is cooked through. Adjust heat as needed to avoid overboiling.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve hot.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Substitute with frozen tortellini if needed; adjust cooking time accordingly.
- Store leftovers in the fridge for up to 3 days. Note: tortellini may absorb broth over time.
- For a richer broth, add a splash of cream at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
