2 tablespoons olive oil 1 1/2 cups chopped yellow onion 1 1/3 cups thinly sliced carrot 1 cup thinly sliced celery 4 cups unsalted chicken stock (such as Swanson) 1 1/2 cups water 1 tablespoon white miso 1/2 teaspoon black pepper 1/4 teaspoon kosher salt 1 (9-oz.) pkg. whole-wheat 3-cheese tortellini (such as Buitoni) 8 ounces skinless rotisserie chicken breast, shredded (about 2 cups) 1/3 cup chopped fresh flat-leaf parsley
How to Make It
Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; sauté 8 minutes. Add stock, water, miso, pepper, and salt; increase heat to high. Bring to a boil. Cover and reduce heat to medium-low; simmer 5 minutes. Stir in tortellini. Cover and reduce heat to medium; cook 6 minutes. Stir in chicken and parsley.