Easy Chicken Tortellini Soup

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  Carrots
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  Low Sodium Chicken Broth(1440g)
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  Pasta, Cheese Tortellini, Dry(227g)
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  Chicken Breast, Grilled(360g)
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  kosher salt and freshly-ground black pepper
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  Parsley, Fresh(30g)
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  Rosemary, Fresh(3g)

Instructions

1. 1Dice the carrots into ¼-inch pieces. Pour the chicken broth into a large saucepan and bring to a boil over medium-high heat, about 5–7 minutes.
2. 2Add the diced carrots to the boiling broth and simmer over medium heat for 8–10 minutes, until the carrots are fork-tender.
3. 3Stir in the cheese tortellini and simmer over medium heat for 2–4 minutes, until the pasta floats to the surface and is tender but still holds its shape.
4. 4Add the cooked chicken breast (shredded or diced) and stir occasionally over medium heat for 1–2 minutes, until heated through to 165°F internal temperature. Season with salt, pepper, and finely chopped fresh rosemary to taste.
5. 5Remove from heat and stir in the fresh parsley.
6. 6Divide the soup evenly into 3 airtight containers while hot, leaving ½ inch headspace. Seal and refrigerate for up to 4 days, or freeze for up to 3 months.
7. 7To reheat, thaw overnight in the refrigerator if frozen, then pour into a saucepan and warm over medium heat for 3–5 minutes, stirring occasionally, until heated through.