A comforting and hearty creamy chicken tortellini soup featuring a blend of aromatic vegetables, shredded rotisserie chicken, and cheese tortellini, finished with a touch of heavy cream and fresh garnishes.
In a large pot, heat oil over medium heat. Add the diced yellow onion, sliced carrots, sliced celery, minced garlic, and finely chopped fresh rosemary. Cook until the onions become clear. Then, add the shredded rotisserie chicken and 12 cups of chicken broth. Continue to cook until the carrots are fork tender. Stir in 1 cup of heavy cream and seasonings (such as chicken bouillon, adobo, sazon, pepper, and a little bit of cayenne for a kick). Bring the soup to a boil, then add a 9-ounce package of cheese tortellini and cook for about 5 minutes or until it’s al dente. When serving, garnish with fresh parsley and parmesan cheese. Enjoy!
