- 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.