Yes, I'm still on tortellini. What can I say, I just love 'em. Here's another great recipe using my favorite pasta. Don't hesitate to toss in whatever veggies you have on hand--it's a great way to use up leftovers!
Zesty Chicken Tortellini Soup
4 C reduced-sodium chicken broth
4 C reduced-sodium beef broth
6 boneless, skinless chicken thighs OR breasts (about 1 1/2 lbs.)
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1 1/2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp crushed red pepper flakes
1/2 tsp. poultry seasoning
1/2 tsp. pepper
2 1/2 C frozen cheese tortellini
In a dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a meat thermometer reads 170 degrees. Remove chicken; cool slightly.
Add carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Cool soup. Meanwhile, remove chicken from bones; coarsely chop chicken; discard bones. Add cheese tortellini and chicken to soup. Transfer to freezer containers if desired; freeze for up to 3 months.
To use frozen soup" Thaw in the refrigerator overnight. Place in a saucepan and bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini is tender.
Serves 6
