Chicken Tortellini Soup
Comments: This soup tastes great sprinkled with freshly grated Italian cheese, and a loaf of Italian or French bread.
Servings: 4
  • 2 chicken whites, cut into bite-size pieces
  • 2 carrots
  • 1 onion
  • 2 cloves garlic
  • 3 [10-ounce / 284-mL each] cans cream of chicken soup concentrate
  • 6 cups [1.5 L] water
  • 1 teaspoon [5 mL] oregano
  • 1 teaspoon [5 mL] basil
  • 1 pound [454 g] cheese tortellini
  • 2 [10-ounce / 284-g each] boxes frozen broccoli
  • Oil
  • Heat a litttle oil into a frypan.
  • Cook chicken white pieces in hot oil.
  • Meanwhile, peel and chop carrots, onion and garlic.
  • Into a large casserole, mix together cooked chicken white pieces, chopped carrots, onion and garlic, cream of chicken soup concentrate, water, oregano and basil.
  • Bring to a boil, lower heat and leave to simmer slowly for approximately 1 hour, adding tortellini and frozen broccoli for the last 10 minutes or so before serving so that they are not over cooked.