2 packages (9 oz each) refrigerated cheese-filled tortellini, uncooked
2 cups cooked chicken, diced or shredded
Fresh parsley
Freshly grated Parmesan cheese
Instructions
Pour olive oil large stock pot over medium-low heat. Saute garlic, celery, carrot and onion in olive oil for 10 minutes, stirring occasionally or until vegetables are completely tender.
Add in broth, water, and seasonings. Heat to boiling and let boil for 5 minutes; reduce to medium heat. Stir in tortellini and cooked chicken. Cover and simmer about 15 minutes, stirring occasionally, until tortellini are tender.
Top each serving with cheese and fresh parsley.
Recipe by Tone and Tighten at https://tone-and-tighten.com/chicken-tortellini-soup.html