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.
Printed from www.TheComfortofCooking.com