03 December 2014

Recipe: Creamy Chicken Tortellini Soup

This soup is addictive! I made a big pot of it for my family, and it was gone within minutes, with everyone wishing they had more. Even though our bellies were full, we were all disappointed when the soup was gone. I actually made a second batch and put it in the fridge. (Everyone had soup for breakfast the next morning!) Now, every time I start chopping up carrots, my kids come running to ask "Are you making that delicious soup again??"

Creamy Chicken Tortellini Soup
For 12 large bowls full, you will need:
1/2 lb. carrots, chopped
1/2 c. dried, diced onions
2 Tbsp. minced garlic
2 Tbsp. chicken bouillon
1/2 tsp. cayenne pepper
1-2 tsp. oregano
1 1/2 c. cooked, diced chicken
2 (10.5oz) cans cream of mushroom (or cream of celery) soup
1 lb. fresh cheese tortellini (I used the tri-color variety)

Put chopped carrots and onions in a 5-quart pot, and add just enough water to cover the vegetables. Add chicken bouillon, garlic, oregano, and cayenne pepper. Cook on high 5-10 minutes, just until carrots are slightly tender. (Don't overcook! You don't want mushy carrots by the end of the process.)

Add cream soups, diced chicken, and enough water to fill the pot 2/3 full. Let simmer 10-15 minutes, to allow the flavors to develop.

Stir in pasta, and let cook 5-7 more minutes, until pasta has reached desired tenderness. Serve.

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