There’s nothing like a good soup when it’s grey and cold outside, so we had to share one of our new favorites.
What you will need:
- 4 (14.5 oz) cans low sodium-chicken broth
- 20 oz. refrigerated three cheese tortellini
- 2 cups shredded chicken (we used a rotisserie to save time)
- celery stalk
- 3-4 large carrots
- fresh parsley
- mushrooms (optional)
- 1 small white onion
- salt & pepper
- 3 tsp. minced garlic
Step 1: In a large pot over medium heat saute onion and minced garlic until tender.
Step 2: Add in carrots, celery, and mushrooms (if desired). Once tender, poor in chicken broth.
Step 3: Once broth is boiling pour in the tortellini and boil for (8-10 minutes). Add in parsley and chicken at this time too.
Step 4: Add salt & pepper as desired.
Step 5: ENJOY!