Chicken Tortellini Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 tbsp. olive oil

1 medium yellow onion, chopped

3 medium carrots, peeled and sliced

3 stalks celery, sliced

3 cloves garlic, finely chopped

1 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 tsp. Italian seasoning

1/4 tsp. red pepper flakes

3 qt. chicken broth

3 1/2 c. shredded rotisserie chicken

1 (20-ounce) package refrigerated cheese tortellini

1/4 c. chopped fresh parsley

Grated parmesan cheese, to serve

Directions

In a medium Dutch oven over medium heat, heat the olive oil. Add the onion, carrot, and celery. Cook, stirring frequently, until the vegetables start to soften, 5 to 7 minutes. Add the garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking until fragrant, 1 minute.

Stir in the chicken broth and bring to a boil. Add the chicken and tortellini and simmer until the chicken is warmed through and the tortellini is tender, 3 to 5 minutes. Sprinkle with the fresh parsley and serve hot with grated parmesan cheese.

Nutrition

• Calories: 705
• Total Fat: 30 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 115 mg
• Sodium: 1481 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 41 g