This is Michelle's famous Tortellini soup. It is delicious, easy, and freezes well.
Michelle's Tortellini Soup
Michelle's Tortellini Soup
Ingredients for chicken tortellini soup
1tbp butter
basil, cayenne, Italian seasoning, salt and pepper to your liking.
1 cup chopped celery
1 cup chopped carrots
1 cup chopped zucchinis
1/2 cup of frozen corn
1/4 cup diced onions
half chopped green pepper
1 can garbanzo beans (drained and rinsed)
half a can of petite diced tomatoes
2 small chicken breasts shredded after cooked
(can be left overs from rotisserie chicken, or canned chicken)
1 can of V8
4-5 cups of chicken broth (vegetable stock can be substituted)
1 package tortellini
Ingredients for apple maple chicken sausage tortellini soup
1tbp butter
basil, cayenne, Italian seasoning, salt and pepper to your liking.
1 cup chopped celery
1 cup chopped carrots
1 cup chopped zucchinis
1/2 cup of frozen corn
1/4 cup diced onions
half chopped green pepper
1 can garbanzo beans (drained and rinsed)
half a can of petite diced tomatoes
1 package of apple maple chicken sausage (package of 4 links)
1 can of V8
4-5 cups of chicken broth (vegetable stock can be substituted)
1 package tortellini
Directions:
- Dice the veggies.
- In a 6 qt pot over medium-high, melt butter in pot and add onions. Cook, stirring occasionally until onion is soft. Stir in vegetables.
- In another pan, I reheated the left over shredded chicken and added a splash of chicken broth. Once this is heated, pour the chicken in the main pot.
- Pour the remainder chicken broth in the main pot.
- Add the garbanzo beans. Stir occasionally. Bring to boil, reduce heat to a simmer and cook for 8 to 10 minutes.
- In a different pot, boil the tortellini and get rid of the excess starch. This should be about 5-10 minutes. Rinse and add to the soup.
- Next add the can of V8 tomato juice.
- Let boil for about 15-20 minutes.
- Season to taste..
- Serve with shredded cheddar cheese and Sante Fe tortilla chips.
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