Tortellini Chicken Noodle Soup

Ingredients

• 1 1/2 Tbsp olive oil
• 1 1/2 cups chopped carrots
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 4 cloves garlic, minced
• 4 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

Directions

1. Warm the olive oil in a large pot set over medium heat. Add the carrots, celery and onion, and cook, stirring now and then, for 3 – 4 minutes. Add the garlic and cook for another 30 seconds.
2. Pour in the chicken broth, stir in the Italian seasoning, and add salt and pepper to taste. Increase the heat to medium-high and bring the soup to a boil. Cover the pot and let it boil for 5 minutes.
3. Add the tortellini. Set the parsley in a mound on top of the tortellini, pushing it down so it sits in the broth. Cover again and boil for 6 – 8 minutes longer, or for one minute less than the package directions suggest.
4. Use tongs to lift out the parsley, stirring it through the soup first if you want to coax out a little extra flavor. Add the chicken and cook just until warmed through, about 1 minute. Serve warm with chopped fresh parsley leaves over the top.
5. If you would rather not use the larger package of tortellini, use a 9 oz package instead and reduce the chicken broth to 3 (14.5 oz) cans and the chicken to 2 cups, which will make about 4 servings.