Ingredients

• 1/2-3/4 rotisserie chicken

• 8 ounces dried tortellini

• 7 carrots, peeled and cut into chunks

• 7 stalks of celery, cut into chunks

• 1/2 yellow onion, sliced into quarter rounds

• 1 teaspoon thyme

• 2 teaspoons kosher salt

• 1 teaspoon pepper

• 1/8 teaspoon crushed red pepper flakes

• 2 32-ounce cartons of unsalted or low sodium chicken stock

• 2 cups water

• 1 14-1/2 can ounce diced tomatoes

• 3 tablespoons olive oil

Directions

Heat oil in Dutch oven. Add carrots, celery and onion, 1 teaspoon of the salt and the pepper. Sauté until vegetables start to soften, 5-6 minutes. Remove rotisserie chicken form the bone and cut into chunks. Add to the vegetables. Next, add diced tomatoes, chicken stock and water and cook on medium high until soup starts to boil. Add tortellini and cook until done, 15 minutes more.

Serve with bread of your choice and enjoy!

Until next time, Kris