Chicken and Tortellini Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This recipe was an experiment that turned into a family tradition. My family begs for it every time we get together. I believe the tarragon is the magic ingredient. Don't use fresh tortellini; it breaks apart in the soup. I'm estimating the amount of dried tortellini, as I usually use frozen. My husband says this is even better the second day! Ingredients:
1 tablespoon chopped garlic |
2 tablespoons olive oil |
1/2 cup chopped onion |
2 medium chicken breasts, cut in small pieces |
2 (16 ounce) cans low-sodium low-fat chicken broth |
64 fluid ounces water |
1 tablespoon dried tarragon (add more or less to taste) |
1 tablespoon dried basil (add more or less to taste) |
salt and pepper |
1 cup chopped red pepper |
1 package frozen cheese tortellini or 2 cups dried tortellini (fresh tortellini break up) |
shredded fresh parmesan cheese |
Directions:
1. Cook tortellini in a pan of boiling water for 10 to 15 minutes.
2. Remove from heat.
3. Meanwhile, using a second large soup pan, heat olive oil and garlic.
4. Add chopped onions and cook until almost soft.
5. Add chicken pieces.
6. Sprinkle with tarragon and basil and cook through (about 7 minutes).
7. Add 2 cans low fat/low sodium chicken broth and 4 cans water.
8. Heat to boiling.
9. Add 1 cup chopped red pepper.
10. (Make sure pieces are small) Using slotted spoon, remove tortellini from pan of water and add to soup.
11. Cook for another 15 to 20 minutes to blend flavors.
12. Sprinkle about 1 tablespoon fresh shredded parmesan cheese on each bowl of soup.
13. This is great with fresh Italian or French bread and butter.
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