Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 2 carrots, peeled and diced (about 1 cup) (120g)
  • 2 celery stalks, diced (about 1 cup) (110g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 6 cups (1.4 liters) chicken broth
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 3 cups (250g) cheese tortellini (fresh or frozen)
  • 2 cups (about 300g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup (240ml) heavy cream
  • ½ cup (60g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth. Stir in Italian seasoning, thyme, salt, and pepper. Bring to a simmer.
  3. Add tortellini to the simmering broth. Cook according to package directions, usually about 3-5 minutes.
  4. Stir in shredded chicken and heavy cream. Heat through gently, being careful not to boil.
  5. Remove from heat and stir in Parmesan cheese until melted and smooth.
  6. Ladle into bowls. Garnish with fresh parsley and extra Parmesan cheese. Enjoy your chicken tortellini soup!