Friday, April 19, 2013

CHICKEN TORTELLINI SOUP

1/4 cup olive or canola oil
1 pkg (8-oz) fresh sliced mushrooms
3 large garlic cloves, minced
1 carton (32-oz) chicken broth
1 can (14.5-oz) diced tomatoes with basil, garlic, and oregano
9 pkgs (9-oz each) refrigerated chicken tortellini
1/3 cup chopped fresh basil
1/4 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese

Heat the oil in a Dutch oven over medium heat until the oil is hot.  Add the mushrooms and garlic and cook 3 to 4 minutes or until mushrooms are softened.  Stir in the chicken broth and tomatoes; bring mixture to a boil.

Add the tortellini and simmer approximately 10 minutes or until the tortellini are tender; stir occasionally.

Stir in the basil and pepper; simmer 1 to 2 minutes.

To serve, ladle soup into bowls and top with the Parmesan cheese.


Yield: 4 to 6 servings

Note: This is my adaptation of a recipe I got a few years ago from Cooking Club.

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