1-First, heat the olive oil in a large pot over medium heat, then add the chopped carrots, celery, and onion. Sauté for 3 to 4 minutes to bring out their natural sweetness.

2-Next, add the minced garlic and sauté for an additional 30 seconds until it smells amazing.

3-Pour in the chicken broth, Italian seasoning, salt, and pepper, then bring everything to a boil over medium-high heat. Cover the pot and let it boil for 5 minutes to let the flavors meld.

4-Add the tortellini and place the parsley on top, making sure it’s submerged in the broth, then cover and boil for 6 to 8 more minutes, or one minute less than the package says.

5-Stir in the parsley to release its flavor, then remove it with tongs.

6-Finally, add the shredded chicken and cook for about 1 minute until it’s heated through. Serve it warm with a bit more chopped parsley on top for a fresh finish. For tips on variations, check out our soup variations page.