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
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.