Yield: 4 servings
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 qts. chicken broth
- 3 1/2 cups shredded rotisserie chicken
- 20 oz. pkg. refrigerated cheese tortellini
- 1/4 cup chopped fresh parsley
- To serve grated Parmesan cheese
Directions:
- In a medium Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and 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.
