Chicken Tortellini Soup

YOU NEED:

2-3 cans (14 1/2 oz each) Low-Sodium Chicken Broth (more or less to amount of broth you enjoy)
8-10 oz. of shredded chicken, off Rotissere or baked chicken
1 Red Onion, Coarsley chopped
2 cups of dry Tortellini noodles (I used stuffed 3 cheese or spinach/cheese)

4 Big Carrots, thinly sliced
4 Big Celery Sticks, thinly sliced
Coarse Salt & Pepper
Italian Seasoning (I use about 2 tablespoons- or to taste)
Olive oil, about 2 tbsps.
Fresh shredded parmesan cheese

In a large pot, heat oil over medium. Add onions, season with Salt and Pepper, saute' till soft and slightly brown, stirring occasionally. Stir in Carrots and Celery, season with Italian seasoning.  Stirring occasionally, for about 3-5 minutes. Stir in Chicken and Broth.  Bring to a light boil and add the noodles. Reduce to a simmer and cook untill the noodles are soft and ready. (Be sure to not over cook Tortellinis, as they will fall apart)

Season more Salt, Pepper and Italian Seasoning to your liking! Serve with French bread, and garnish with shredded parmesan cheese when serving.

*To make Vegetarian, omit Chicken. May substitute with Tofu.

Discovered this recipe from friend Erin, with a few modifications.  Easy, Quick soup to prepare at anytime, especially on cold days. :)  You may also substitute noodles for Wild Rice, follow instructions for the rice.