Easy 30-Minute Chicken Tortellini Soup
"I love making soup because it's easy, makes enough for plenty of meals to come, and this one is ready in 30 minutes. It has all the comforting qualities you want in classic chicken noodle soup but with the unexpected twist of cheesy, tender tortellini. There's sweet Vialia onions, carrots, celery, thyme, oregano, and parsley to add texture and depth of flavor amidst all the juicy chicken and tortellini. To save time, use storebought rotisserie chicken or leftover chicken. Make sure to salt your soup to taste...."
INGREDIENTS
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2 to 3 tablespoons olive oil
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2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
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1 1/2 cups carrots, peeled and sliced into thin rounds (about 2 large carrots)
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1 cup celery, diced small (about 2 large stalks)
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3 to 4 garlic cloves, peeled and finely minced
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64 ounces (8 cups) low-sodium chicken broth
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10 ounces cheese tortellini
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2 to 3 bay leaves
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1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
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1/2 teaspoon dried oregano
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1 teaspoon pepper, or to taste
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2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
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1/3 cup fresh Italian flat-leaf parsley leaves (stems discarded), finely chopped
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1 tablespoon lemon juice, optional
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1 teaspoon salt, or to taste
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