Chicken Tortellini Soup Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 tablespoons olive oil 4 medium carrots, peeled and sliced 4 stalks celery, sliced 1 small yellow onion, diced 3 cloves garlic, finely chopped 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 teaspoon Italian seasoning 1/4 teaspoon red pepper flakes 3 quarts low-sodium chicken broth 3 1/2 cups shredded rotisserie chicken 1 (20-ounce) package refrigerated cheese tortellini 1/4 cup fresh lemon juice (from 1 lemon) 1/2 cup freshly grated Parmesan cheese 1/2 bunch kale 8 oz mushrooms, sliced
			Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, mushrooms and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes. Pour in broth and bring to a boil. Add chicken, kale and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes. Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese.