Ingredients
4carrots,cut into bite-size pieces
6cupslow-sodium chicken broth
8ozcheese tortellini,fresh or frozen
1½cupsrotisserie chicken,shredded
Kosher salt and freshly-ground black pepper
2tbspfresh flat-leaf parsley,chopped
½tspground rosemary,or 2 chopped fresh rosemary
Preparation
In a large saucepan, simmer the carrots in the broth for about 10 to 12 minutes, until tender.
Add the tortellini and simmer for about 2 to 4 minutes, until tender.
Add the chicken and cook, stirring occasionally for about 1 to 2 minutes, until heated through.
Season salt, pepper, and rosemary. Sprinkle with the parsley. Serve warm.
