Chicken Tortellini Soup

By barbsjustagirl

Ingredients

• 2 cups diced onion
• 2 cups sliced celery
• 1 cup sliced carrot
• 1 Tbsp. minced garlic
• 1 Tbsp. dried Italian seasoning
• 2 Tbsp. olive oil
• 1 ⁄4 cup dry sherry
• 8 cups low-sodium chicken broth
• 4 cups chopped cooked chicken (1 lb.)
• 3 cups refrigerated cheese-filled tortellini (9 oz.)
• Salt and black pepper to taste
• Thinly sliced fresh basil

Preparation

Step 1

Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze pot with sherry and simmer until nearly evaporated.

Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.

Garnish each serving with basil.