Chicken Tortellini Soup

Serves 4



4 cups low-sodium chicken broth

1 cup water

4 carrots, cut into bite-sized pieces

8 ounces cheese tortellini (fresh or frozen)

1 1/2 cups shredded cooked chicken

Salt and pepper, to taste

2 tablespoons chopped fresh flat-leaf parsley

Parmesan cheese, optional



In a large saucepan, bring broth and water to boil. Add carrots, reduce heat and simmer until tender, 10 to 12 minutes.


Add tortellini and simmer until tender, 2 to 4 minutes. Add shredded chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes more.


Season soup with salt and pepper, to taste. Sprinkle with parsley. Top with shaved Parmesan cheese, if desired.