Ingredients
Equipment
Method
Step-by-Step Instructions
- Finely chop the carrots, celery, and onion. Shred leftover chicken into bite-sized pieces.
- In a large pot, heat a drizzle of olive oil over medium heat. Add chopped carrots, celery, and onion. Cook for about 5 minutes until softened. Add minced garlic, stirring until fragrant for about 30 seconds.
- Pour in the broth and scrape any bits stuck to the pot. Increase heat and bring to a gentle boil, about 5 minutes.
- Once boiling, add cheese tortellini and reduce heat to a simmer. Cook for 5-7 minutes, stirring occasionally, until tortellini is al dente.
- Stir in shredded chicken and let simmer for additional 2-3 minutes, until heated through.
- Taste and season with salt and pepper. Serve hot, topped with fresh herbs or grated Parmesan.
Nutrition
Notes
This soup is customizable; feel free to add any veggies your family enjoys. For best flavor, use high-quality broth and fresh ingredients.
