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Ingredients
6 Cups water
1 Cup onion, chopped
1 Cup carrots, sliced
1/2 Cup celery, sliced
1 Tablespoon chicken bouillon granules
3/4 Teaspoon poultry seasoning
1/8 Teaspoon ground black pepper
9 Ounces refrigerated cheese tortellini
1 1/2 Cups skinless roasted chicken, diced
2 Teaspoons dried parsley, finely crumbled
Instructions
Combine the water, onion, carrots, celery, bouillon granules, poultry seasoning, and pepper in a 3-quart pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until the vegetables are tender.
Using a slotted spoon, transfer half of the vegetables to a blender and pour in about 1 cup of the broth. Carefully blend at low speed to puree the vegetables. Return the blended mixture to the pot. Add the tortellini to the pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Add the chicken and simmer covered for an additional 4 to 5 minutes, or until the tortellini is cooked through. Serve hot, topping each serving with a sprinkling of parsley.