- 2 tablespoons olive oil
- 2 cups cooked chicken, cut into chunks
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 carrots, washed and chopped (don't peel it)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 small summer squash or zucchini
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon celery seed
- 1 teaspoon dried basil (or 2 tablespoons fresh chopped basil)
- 1 teaspoon dried parsley (or 2 tablespoons fresh chopped parsley)
- 1/2 teaspoon dried oregano (or 1 tablespoons fresh chopped oregano)
- 4 cups chicken stock
- 9 oz. Buitoni Tortellini
Directions
- In a stock pot or large saucepan, heat oil in saucepan, then add the onion, carrots, celery, peppers, and garlic. Sauté for 8-10 minutes.
- Add seasons, spices, and broth. Bring to a boil then lower the heat to a simmer. Add summer squash/zucchini and tortellini. Cover and simmer 10 minutes.
- Remove from heat and enjoy.
A bowl of Chicken Tortellini Soup along with some Parmesan (Herb) Bread.
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