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Chicken-Tortellini Soup

  • 1 Tbs. cooking oil

  • 1 medium onion, chopped (1/2 cup)

  • 1 tsp. minced garlic (bottled in a jar)

  • 6 cups chicken broth

  • 1 9-ounce package refrigerated fresh cheese tortellini or 4 ounce packaged dried cheese tortellini

  • 2 cups frozen mixed vegetables

  • 2 cups chopped cooked chicken

  • 1 tsp. bouquet garni seasoning  (located in the spice section at your grocer) or fine herbs

  • tsp. pepper

  • Grated Parmesan or Romano cheese (optional)

  1. Heat oil in a Dutch Oven. Cook onion and garlic in hot oil for 2 minutes. 

  2. Stir in chicken broth, tortellini, vegetables, chicken, seasoning, and pepper.

  3. Bring to a boil; reduce heat. 

  4. Simmer, uncovered, for 5 to 10 minutes for fresh tortellini or 15 to 20 minutes for dried  tortellini or until pasta is tender. 

  5. Spoon into soup bowls, sprinkle with Parmesan cheese, if desired.

Makes 5 to 6 servings.

 

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