Instructions

• Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat.
• Add 1 small diced onion, 3 diced carrots, 3 diced ribs celery, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Stir in 2 cloves minced garlic and 1 teaspoon Italian seasoning. Cook for about 1 minute, until fragrant.
• Pour in 6 cups chicken broth and add 9 ounces cheese tortellini. Increase heat to bring the soup to a boil.
• Boil until the tortellini rise to the top and are tender, about 3–5 minutes (follow package timing if it differs).
• Reduce heat to low (simmer) and stir in 2½ cups shredded cooked chicken. Add more chicken broth if you want a thinner soup or to reach your desired consistency.
• Simmer for a couple of minutes, until the chicken is heated through. Taste and adjust seasoning with salt and pepper if needed.
• Ladle into bowls and garnish with chopped fresh parsley, if using.