Chicken Tortellini Soup

 

Chicken Tortellini Soup

This is not my recipe.  I got it from: 

http://www.cuisinerecipes.com/2011/01/27/chicken-tortellini-soup/?utm_source=CuisineRecipes&utm_medium=email&utm_campaign=4456

I did however change it up a little.  I didn't have any cheese tortellini ( I usually always have some on hand in my freezer) so I used Barilla Ricotta and Spinach tortellini instead.  I also did not have any sherry so I skipped it.

Chicken Tortellini Soup

Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.

Makes: 12 cups

Total time: 1 hour

2	cups diced onion
2	cups sliced celery
1	cup sliced carrot
1	Tbsp. minced garlic
1	Tbsp. dried Italian seasoning
2	Tbsp. olive oil
1⁄4	cup dry sherry
8	cups low-sodium chicken broth
4	cups chopped cooked chicken (1 lb.)
3	cups refrigerated cheese-filled tortellini (9 oz.)
	Salt and black pepper to taste
	Thinly sliced fresh basil Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally. Deglaze pot with sherry and simmer until nearly evaporated. Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper. Garnish each serving with basil. Enjoy!!