Scale

2 tablespoons olive oil

3 garlic cloves, minced

1 small yellow onion, diced

2 medium carrots, sliced

2 celery stalks, sliced

2 cups shredded cooked chicken

6 cups chicken broth

9 oz cheese tortellini (refrigerated)

1 cup heavy cream

1 teaspoon fresh thyme

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Heat olive oil in a large pot over medium heat. Sauté garlic, onion, carrot, and celery for 5–7 minutes.

2. Add shredded chicken and chicken broth. Bring to a gentle boil.

3. Add tortellini and cook for 6–8 minutes until tender.

4. Lower heat and stir in heavy cream and thyme. Simmer for 5 minutes.

5. Season with salt and pepper. Serve warm with fresh parsley or Parmesan.

Store tortellini separately if making ahead to prevent sogginess.

Frozen tortellini works, just extend the cooking time slightly.

Add spinach or kale at the end for extra greens.