This delightful dish has its roots in Italian cuisine, where pasta is a staple, often paired with fresh vegetables. My personal connection to this recipe comes from family gatherings where my grandmother would whip up her version of chicken soup, adding whatever veggies she had on hand.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
6 cups chicken broth
2 cups cooked chicken, shredded
2 cups broccoli florets
12 ounces tortellini (fresh or frozen)
1 cup cream
Salt and pepper to taste
½ cup grated Parmesan cheese (for garnish)
Instructions
In a large pot over medium heat, heat the olive oil. Add the chopped onion, cooking until translucent, about 5 minutes.
Add the minced garlic, diced carrots, and celery. Sauté for an additional 3-4 minutes until the vegetables begin to soften.
Pour in the chicken broth and bring to a simmer. Cook for 10 minutes.
Add the shredded chicken and broccoli florets. Continue to simmer for another 5 minutes until the broccoli is bright green and tender.
Add the tortellini and cook according to package instructions, typically 3-5 minutes.
Stir in the cream and season with salt and pepper to taste. Heat through for an additional 2 minutes, then remove from heat.
