Ingredients:

4 carrots, cut into bite-size pieces

5 cups low-sodium chicken broth

8 ounces cheese tortellini

1/2 cups shredded rotisserie chicken kosher salt

2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. In a large saucepan, simmer the carrots in the broth until tender, 10 to 12 minutes.

2. Add the tortellini and simmer until tender, 2 to 4 minutes.

3. Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes more; season with ¼ teaspoon salt and sprinkle with the parsley.

Bon Appetit!