Ingredient List
For the Soup:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon dried parsley
  • 3 quarts chicken broth
  • 3 ½ cups shredded, cooked chicken
  • 1 (20-ounce) package cheese tortellini
  • Grated parmesan cheese, to serve
Instructions
For the soup

  • In a medium Dutch oven, heat the oil over medium heat. Add the onion, carrot, and celery, and cook 6-8 minutes, stirring frequently.

  • Add the garlic, salt, pepper, Italian seasoning, red pepper flakes, and parsley. Cook until fragrant, about 1 minute.

  • Stir in chicken broth and bring to a boil. Reduce heat and simmer 10 minutes.

  • Add the chicken and tortellini; simmer until the chicken is warmed through and the tortellini is tender, about 3-5 more minutes.

  • Serve hot with grated parmesan cheese, if desired.

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Instructions
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