Ingredients
- 1 tablespoon olive oil
- ½ cup chopped medium onion
- 3 cloves minced garlic
- 2 chopped celery sticks - about 1 ½ cups
- 3 medium carrots - peeled and chopped (about 1 ½ cups)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 cups chicken broth - 1 carton
- 2 cups water - or more chicken broth
- 2 cups shredded cooked chicken
- 9 oz refrigerated cheese tortellini - 1 package
Instructions
- In a pot over medium-high heat, add 1 tablespoon olive oil, ½ medium chopped onion, and 3 minced garlic cloves. Cook until onion turns translucent, about 1-2 minutes.
- Add in 2 chopped celery ribs, 3 peeled and chopped carrots, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper and ½ teaspoon salt. Mix and cook 2-3 minutes.
- Now pour in 1 carton chicken broth (6 cups) and 2 cups water. Bring to a boil then reduce heat to let simmer. Cook until the celery and carrots are tender when poked with a fork.
- Next add 1 package of uncooked tortellini pasta and 2 cups shredded chicken. Bring to a boil and reduce heat until the pasta is cooked. Remove from heat and serve.
Nutrition Info
Calories: 268kcal | Carbohydrates: 25g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 1323mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5210IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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