Chicken tortellini soup

Name: Chicken tortellini soup
Yield: 1 servings
Ingredients: 2 tbsp Olive Oil; 1 medium yellow onion, chopped; 3 medium carrots, peeled and sliced; 3 stalks celery, sliced; 3 Garlic, finely chopped; 1 tsp. Kosher Salt; 0.5 tsp. Ground Black Pepper; 0.5 tsp. Italian Seasoning; 0.25 tsp. Red Pepper Flakes; 3 qt. Chicken Broth; 3.5 cup Rotisserie Chicken, shredded; 1 package (20-oz.) refrigerated cheese tortellini; 0.25 cup fresh parsley, chopped; Parmesan Cheese, to serve

Brooke1999

Servings1

Difficultyeasy

Ingredients

2 tbspOlive Oil
1medium yellow onion, chopped
3medium carrots, peeled and sliced
3stalks celery, sliced
3Garlic, finely chopped
1 tsp.Kosher Salt
0.5 tsp.Ground Black Pepper
0.5 tsp.Italian Seasoning
0.25 tsp.Red Pepper Flakes
3 qt.Chicken Broth
3.5 cupRotisserie Chicken, shredded
1 package (20-oz.)refrigerated cheese tortellini
0.25 cupfresh parsley, chopped
Parmesan Cheese, to serve

Instructions

1
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.
2
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.