Tortellini Chicken Noodle Soup

Ingredients

• 1 1/2 Tbsp olive oil
• 1 1/2 cups chopped carrots ((from about 5 medium))
• 1 cup chopped celery ((from about 3 stalks))
• 1 cup chopped yellow onion ((1 small))
• 4 cloves garlic (, minced)
• 4 (14.5 oz) 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 ((from one 29 oz chicken))

Instructions

1. 1

   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.

2. 2

   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).

3. 3

   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.