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Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cups chopped peeled carrots
- 2 cups chopped celery
- 2 cups finely chopped white onion
- 3 cups cooked shredded chicken
- 1 pound cooked bacon strips cut into 1/2 inch strips
- 32 ounces reduced sodium chicken broth
- 1 pound 3 cheese tortellini I use the fresh style found near the cheese
- 1 cup heavy cream or whole milk
- 1/4 cup fresh grated Parmesan Cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
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Heat oil in large 5 quart cast iron skillet over medium heat. When hot, add carrots, celery, onion and garlic, stirring and cooking for 5 minutes. Stir in chicken and bacon. Add chicken broth and let warm for 5 minutes. Stir in tortellini and cook for 10 minutes, until al dente. Add cream, Parmesan cheese, salt and pepper, stirring to combine. Reduce heat to low and simmer for another 10 minutes. Before serving garnish with fresh chopped parsley.
Recipe source: picky-palate
source https://www.abellkitchen.com/2018/12/chicken-tortellini-soup-recipe.html
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