Photo: Hector Manuel Sanchez, thepioneerwoman.com

Yields: 6 Servings      Prep Time: 15 Mins      Total Time: 30 Mins

Ingredients

• 2 Tbsp. olive oil 
• 1 medium yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 3 stalks of celery, sliced 
• 3 cloves garlic, finely chopped 
• 1 tsp. kosher salt 
• 1/2 tsp. ground black pepper 
• 1/2 tsp. Italian seasoning 
• 1/4 tsp. red pepper flakes 
• 3 qt. chicken broth 
• 3 1/2 cups shredded rotisserie chicken 
• 1 (20-oz.) package refrigerated cheese tortellini 
• 1/4 cup chopped fresh parsley 
• Grated Parmesan cheese, to serve

Directions

1. In a medium Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook, stirring frequently, until the vegetables start to soften, 5 to 7 minutes. Add the garlic, salt, pepper, Italian seasoning, and red pepper flakes, and cook until fragrant, about 1 minute. 
2. Stir in the chicken broth and bring to a boil. Add the chicken and tortellini and simmer until the chicken is warmed through and the tortellini is tender, 3 to 5 minutes. Sprinkle with the fresh parsley and serve hot with grated Parmesan cheese.

Tip:

Add 3 cups of baby spinach and a squeeze of lemon juice for a refreshing addition of vegetables.

Source: thepioneerwoman.com