Chicken-Tortellini
Soup
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1
Tbs. cooking oil
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1
medium onion, chopped (1/2 cup)
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1
tsp. minced garlic (bottled in a jar)
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6
cups chicken broth
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1
9-ounce package refrigerated fresh cheese tortellini
or 4 ounce packaged dried cheese tortellini
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2
cups frozen mixed vegetables
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2
cups chopped cooked chicken
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1
tsp. bouquet garni seasoning (located in the spice section at your grocer) or fine herbs
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¼
tsp. pepper
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Grated
Parmesan or Romano cheese (optional)
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Heat oil in
a Dutch Oven. Cook onion and garlic in hot oil for 2
minutes.
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Stir in
chicken broth, tortellini, vegetables, chicken,
seasoning, and pepper.
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Bring to a
boil; reduce heat.
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Simmer,
uncovered, for 5 to 10 minutes for fresh tortellini or
15 to 20 minutes for dried tortellini or until
pasta is tender.
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Spoon into
soup bowls, sprinkle with Parmesan cheese, if desired.
Makes
5 to 6 servings.
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