Ingredients
- 2 tablespoons butter
- 1 cup sliced carrots
- 1/2 cup white onion, diced
- 1/2 cup celery, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth, (I like Better Than Boullion Base)
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon pepper
- 2 -1/2 cups shredded rotisserie chicken
- grated Parmesan cheese
Instructions
- In a large pot, melt butter over medium heat. Add the carrots, onion, celery, and garlic over medium heat for 3-5 minutes or until vegetables are tender.
- Stir in broth, tortellini, thyme, parsley, and pepper. Bring to a boil then reduce to a simmer. Cover and cook for 10-15 minutes or until tortellini are tender.
- Stir in the rotisserie chicken and simmer until warmed through. Add salt to taste. Sprinkle each serving with Parmesan cheese.