INGREDIENTS
- 2 tablespoons olive oil
- 1 small onion diced
- 3 carrots diced
- 3 stalks of celery diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 package 9 ounces tortellini
- 6 cups chicken broth
- 2 1/2 cups cooked shredded chicken
- Chopped fresh parsley
INSTRUCTIONS
- Heat the olive oil in a large dutch oven over medium heat.
- Add in the onion, carrots, celery, and salt and cook for a few minutes until softened.
- Stir in the garlic and Italian seasoning and cook for another minute.
- Add in the tortellini and chicken broth.
- Bring the mixture to a boil and cook the pasta until it rises to the top.
- Reduce to a simmer and stir in the chicken and parsley. Add in more chicken broth if needed.
- Cook the soup for a couple minutes until the chicken is heated.
- Season with salt and pepper to taste.