Categorized:
- Healthy
- Main Dish
- Poultry
- Soups
Tagged:
- celery
- chicken
- chicken broth
- garlic
- italian seasoning
- olive oil
- onions
- parsley
- tortellini
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
- 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.
Notes
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