Recipe

Hosted By
DnD

		Chicken Tortellini Soup
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.