Chicken Tortellini Soup

• 2 cups Onion, chopped
• 2 cups Celery, sliced
• 1 cup Carrots, sliced
• 1 tablespoon Garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 cup Cooking Sherry
• 8 cups Chicken Broth
• 4 cups Rotisserie Chicken, shredded
• 3 cups Cheese tortellini
• To taste Sea salt & black pepper
• 1/4 cup Fresh basil, thinly sliced
• 1/4+ cup Shredded Parmesan cheese

1. Sweat onion, celery, carrots, garlic and seasoning in oil in a large pot or Dutch oven, over medium heat for 10 minutes, stirring occasionally. Deglaze with cooking sherry, and simmer until nearly evaporated. Stir in broth and bring to a boil, then reduce heat and simmer for 10 minutes. If desired, add an additional can of chicken broth. (I think it needs more) Just before eating, add chicken and tortellini and cook until heated through. At this point you can add fresh spinach if you desire. Season with salt and pepper.
2. Garnish each bowl with shredded Parmesan cheese and basil.

onion, celery, carrots, garlic, italian seasoning, cooking sherry, chicken broth, rotisserie chicken, salt, fresh basil

Taken from www.epicurious.com/recipes/member/views/chicken-tortellini-soup-58b864f43939dd22c615d7ac (may not work)