Call this a come-back post. It's been months since I've updated this blog, and after popular demand (or by request of Laurie & Lisa, you choose) I've decided to stop being lazy and start blogging my recipes again. Only this time, everything is going to be bigger and badder. I'm putting a little more effort into how I present recipes on my blog, and cleaning it all up a bit. I originally found this recipe on the Becoming Betty blog, via Pinterest. Her recipe seemed perfect as written, but I modified it according to what I had on hand and the effort I was willing to put in with measuring out amounts of veggies. The result was a hearty soup that made SO much that I'm freezing over 5 servings. A small family could easily halve this recipe.
Chicken Tortellini Soup
(10 servings of 1 & 3/4 cup; 8 PointsPlus/serving)
-2 T light-tasting olive oil
-2 medium onions chopped in your food processor
-3 cloves of garlic, minced
-7 stalks of celery, chopped in your food processor
-7 carrots, peeled and sliced into small rounds
-1 T italian seasoning
-1 dried bay leaf
-3 quarts (12 cups) fat free chicken broth
-20 oz package Buitoni mixed cheese fresh tortellini
-3 large chicken breasts, cooked & diced to bite sized pieces (I cooked mine for 20 min in boiling water)
-2 chicken bullion cubes
-salt & pepper, parmesan cheese to taste
1. Heat olive oil over medium heat in a large soup pot. Add the onion, garlic, carrots, celery, Italian seasoning, and bay leaf. Cook and stir constantly for 10 minutes, until vegetables are softened slightly. If you cut your carrots thicker, like me, then this will take a little longer.
2. Pour in the chicken broth and add the bullion. Bring the liquid to a boil.
3. Add the tortellini and simmer for 5 minutes until al dente. Fold in the cooked chicken and simmer for 2 more minutes.
4. Season with salt & pepper; serve with freshly grated parmesan cheese.