Tortellini Soup

• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1/2 Onion, Diced
• 1 stalk (Large Size) Celery, Sliced
• 1 cup Celery Leaves, Chopped
• 1 Large Carrot, Sliced
• 8 cups Chicken Stock
• 2 cups Water
• 2 cups Meat-filled Refrigerated Store-bought Tortellini

1. Heat the olive oil in a large soup pot over medium-low heat. Add the garlic and simmer on medium-low heat until fragrant. Don't brown the garlic, because then it gives off a bitter taste. Add the onion into the garlic. Simmer on medium-high heat until the onions are translucent.
2. Now, add the celery, celery leaves and carrots. Add a splash of chicken stock and allow the vegetables to simmer until they have softened.
3. Add the rest of the chicken stock and the water. Bring to a boil, and then add the tortellini. Bring the heat down to a low simmer and allow the soup to simmer until the tortellini floats.
4. You can serve this right away if you'd like. It is delicious right off the bat! But like most broth-based soups, it's even better when the flavours have been left to mingle for a few hours.

olive oil, garlic, onion, stalk, celery, carrot, chicken, water, tortellini

Taken from tastykitchen.com/recipes/soups/tortellini-soup-12/ (may not work)