Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You can make the soup a couple of days ahead--just leave out the pasta, as it will swell once it goes into the liquid. Reheat the soup until it comes to a simmer. Then add the tortellini, and cook 6 minutes.
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)
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.
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