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1 tbs. olive oil
2 celery stalks, chopped (no leaves)
1/2 cup grated carrot
7 cups chicken broth
12-oz. package frozen tortellini (about 1 1/2 cups)
2 cups shredded cooked chicken
Salt and pepper to taste
Grated parmesan cheese, optional
In a large stockpot, heat oil over medium heat for 30 seconds. Add celery and carrot and cook for 3 minutes. Stir in broth and increase heat to bring to a boil. Add tortellini and cook for about 5 minutes until soft. Stir in chicken, and cook for 1 to 2 minutes, just until hot. Add salt and pepper. Sprinkle each serving with grated cheese, if desired.