Weeknight Chicken Tortellini Soup

INGREDIENTS

• 3 tablespoons extra vìrgìn olìve oìl
• 2 cups chopped peeled carrots
• 2 cups chopped celery
• 2 cups fìnely chopped whìte onìon
• 3 cups cooked shredded chìcken
• 1 pound cooked bacon strìps cut ìnto 1/2 ìnch strìps
• 32 ounces reduced sodìum chìcken broth
• 1 pound 3 cheese tortellìnì ì use the fresh style found near the cheese
• 1 cup heavy cream or whole mìlk
• 1/4 cup fresh grated Parmesan Cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley
  

INSTRUCTIONS

1. Heat oìl ìn large 5 quart cast ìron skìllet over medìum heat. When hot, add carrots, celery, onìon and garlìc, stìrrìng and cookìng for 5 mìnutes. Stìr ìn chìcken and bacon. Add chìcken broth and let warm for 5 mìnutes. Stìr ìn tortellìnì and cook for 10 mìnutes, untìl al dente. Add cream, Parmesan cheese, salt and pepper, stìrrìng to combìne. Reduce heat to low and sìmmer for another 10 mìnutes. Before servìng garnìsh wìth fresh chopped parsley.
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