Categories: dinner, soup

Ingredients

• 1 tablespoon olive oil
• 2 celery stalks, chopped (no leaves)
• 1/2 cup grated carrot
• 7 cups low-sodium chicken broth
• 12 ounce package frozen tortellini (about 1 1/2 cups)
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Grated parmesan cheese, optional

Directions

1. In a large stockpot, heat oil over medium heat for 30 seconds.

2. Add celery and carrot and cook for 3 minutes.

3. Stir in broth and increase heat to bring to a boil.

4. Add tortellini and cook for about 5 minutes until soft.

5. Stir in chicken, and cook for 1 or 2 minutes, just until hot.

6. Add salt and pepper.

7. Sprinkle each serving with grated cheese, if desired.

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