Tortellini Chicken Soup

1 rotisserie chicken or two (bone-in) roasted chicken breasts

1 package fresh tortellini (8 oz.)

Olive oil

2 carrots, chopped

2 stalks celery, chopped

1 yellow onion, chopped

1 box chicken broth (I prefer low-sodium organic)

1 teaspoon dried thyme

1 teaspoon salt (more, if needed)

1/2 teaspoon black pepper

Freshly grated Parmesan cheese (for garnish)

Shred or chop chicken.  Heat a large, heavy bottom pan over medium heat and drizzle bottom with olive oil.  Add chopped celery, onions and carrots.  Cook for approximately 6-8 minutes.  You want the vegetables to cook, but you really don't want to add much color to them.  

Add thyme and cook another 2 minutes.  Cooking the thyme with release more of the flavor.  Feel free to add more if you like a stronger flavor.  Add salt and pepper as well.  Like I've said before I love black pepper so I would probably add more, but I included a modest amount for this recipe.

Add chicken broth and bring to a boil.  Once the soup is boiling add fresh tortellini and cook according to package directions (probably 6-8 minutes).  In the last several minutes add your chicken.

Sprinkle the top of the soup with some grated Parmesan cheese before serving.  I love this soup with good ole Saltine crackers crushed on top or some crusty french bread for dipping.