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Tortellini Chicken Noodle Soup

Tortellini Chicken Noodle Soup
  • Meal


  • Cusine



1 1/2 Tbsp olive oil

1 1/2 cups chopped carrots

1 cup chopped celery

1 cup chopped yellow onion

4 cloves garlic

4 cans low sodium-chicken broth

1 1/2 tsp Italian seasoning

Salt and freshly ground black pepper

12 oz refrigerated three cheese tortellini*

1/2 cup packed parsley

2 1/2 - 3 cups shredded rotisserie 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).