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Chicken Tortellini Soup




Source of Recipe


My recipe


List of Ingredients




6 cups water
1 cup chopped onion
1 cup sliced carrots
1/2 cup sliced celery
1 tablespoon chicken bouillon granules
3/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
9 ounces (about 2-1/2 cups) refrigerated cheese tortellini
1-1/2 cups diced skinless roasted chicken
2 teaspoons dried parsley, finely crumbled


Recipe



Combine the water, onion, carrots, celery, bouillon granules, poultry seasoning, and pepper in a 3-quart pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the vegetables are tender.

Using a slotted spoon, transfer half of the vegetables to a blender and pour in about 1 cup of the broth. Carefully blend at low speed to puree the vegetables. Return the blended mixture to the pot.

Add the tortellini to the pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Add the chicken and simmer covered for an additional 4 to 5 minutes, or until the tortellini is cooked through.

Serve hot, topping each serving with a sprinkling of parsley.

Yield: 8 servings