Recipe: Chicken Tortellini Soup
SoupsCHICKEN TORTELLINI SOUP
1 (49 1/2 oz) can chicken broth
1 (16 oz) can Italian-style stewed tomatoes, cut up
2 cups diced cooked chicken
1 pkg refrigerated or frozen cheese tortellini
2 cups frozen loose-pack broccoli, corn, and red pepper
1 cup sliced cooked carrots
1/4 teaspoon onion salt
1/8 teaspoon garlic salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
In 4-quart Dutch oven, combine all ingredients. Bring to a boil, stirring occasionally. Reduce heat. Cover and simmer for 15 minutes or until tortellini are tender.
Servings: 4
Source: Home Cooking Magazine, January 1999
1 (49 1/2 oz) can chicken broth
1 (16 oz) can Italian-style stewed tomatoes, cut up
2 cups diced cooked chicken
1 pkg refrigerated or frozen cheese tortellini
2 cups frozen loose-pack broccoli, corn, and red pepper
1 cup sliced cooked carrots
1/4 teaspoon onion salt
1/8 teaspoon garlic salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
In 4-quart Dutch oven, combine all ingredients. Bring to a boil, stirring occasionally. Reduce heat. Cover and simmer for 15 minutes or until tortellini are tender.
Servings: 4
Source: Home Cooking Magazine, January 1999
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