Freshen up your classic chicken noodle soup with a little extra cheesiness. Chicken Tortellini Soup is filled with hearty three-cheese tortellini and topped with even more cheese, this comforting and hearty soup is one you’ll want to make all season long! Serve your finished Chicken Tortellini Soup with fresh bread for the perfect touch of home-cooked wholesomeness.
Ingredients• 1 1/2 tablespoon olive oil • 1 1/2 cups carrots, chopped • 1 cup celery, chopped • 1 cup yellow onion, chopped • 4 cloves garlic, minced • 4 (14.5 ounce) cans low sodium-chicken broth • 1 1/2 teaspoons Italian seasoning • salt, to taste • freshly ground black pepper, to taste • 12 ounces refrigerated three cheese tortellini • 1/2 cup packed parsley, stems and all, plus more of the leaves for serving • 2 1/2-3 cups rotisserie chicken, shredded
Heat the olive oil in a large pot over medium heat.
Add the carrots, celery and onion, sauteing for 3-4 minutes.
Add the garlic and saute for 30 seconds. Stir in the chicken broth and Italian seasoning.
Season with salt and pepper to taste.
Bring the mixture to a boil over medium-high heat before covering.
Boil for 5 minutes.
Add the tortellini and place the parsley in a mound submerged in the broth on top of the tortellini.
Cover the pot and boil for 6-8 minutes longer or one minute less than the time listed on the package instructions of the tortellini.
Using tongs, remove the parsley.
Stir in the chicken, cooking until heated through, about 1 minute.
Serve warm, topped with chopped fresh parsley leaves.