INGREDIENTS
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1 1/2 Tbsp olive oil
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1 1/2 cups chopped carrots (from about 5 medium)
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1 cup chopped celery (from about 3 stalks)
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1 cup chopped yellow onion (1 small)
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4 cloves garlic, minced
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4 (14.5 oz) cans low sodium-chicken broth
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1 1/2 tsp Italian seasoning
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Salt and freshly ground black pepper, to taste
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12 oz refrigerated three cheese tortellini*
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1/2 cup packed parsley (stems and all), plus more for serving
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2 1/2 - 3 cups shredded rotisserie chicken (from one 29 oz chicken)