Chicken Tortellini Soup

• 2 c diced onion

• 2 c sliced celery

• 1 c sliced carrot

• 1 tbsp minced garlic

• 1 tbsp Italian seasoning

• ¼ c dry sherry

• 8 c chicken broth

• 4 c cooked chicken, chopped (1 lb)

• 3 c refrigerated cheese-filled tortellini (9 oz) (I used a little more)
  

• Salt and pepper to taste

Mix onion, celery, carrot, garlic and seasoning in oil in a large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze with sherry and simmer until nearly evaporated, then add chicken broth and bring back to a boil. Reduce heat and simmer 10 minutes. Add tortellini and chicken, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.