Chicken Tortellini Soup

chicken tortellini soup
Adapted from Taste of Home

I have been craving tortellini lately. This was not a pasta I was raised on. I think the only pasta I ever ate growing up or well into my adulthood was spaghetti and macaroni. I discovered tortellini only a couple years ago and fell in love with it. Any kind of tortellini. Little pillows of stuffed goodness. Cheese stuffed. Meat Stuffed. It doesn’t matter. Recently, I knew I had a busy day coming up and I wanted something warm and ready when we all wandered in at different times, so what could be better than Chicken Tortellini Soup? Better yet because I had all the ingredients on hand.

The original recipe called for cans of chicken broth, but I’m pretty much a miser. Generally, whenever a recipe calls for chicken broth, instead of paying $2.00 a box for broth, I use bullion cubes. Much cheaper. I haven’t found the taste to be any different and even the Taste of Home website says they are interchangeable. Same with celery. That stuff isn’t cheap either. I substitute dried celery flakes. Probably not better than fresh celery, but I had the flakes on hand, celery I did not. Besides, celery is only good when it is filled with peanut butter or cream cheese, right?

And if you have followed any of my other entree recipes, you know that I favor bacon grease above other oils for frying and browning. To me, the added flavor is worth the added calories.

If I had a can of mixed vegetables on hand, I would have used that, instead, I just used fresh carrots. I can’t tell you how disappointed I was–no peas. (Not!)

Ingredients
2 chicken breasts
6 cups water
6 chicken bullion cubes
4 large carrots, chopped
2 celery ribs or 1 tsp dried celery flakes
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp pepper
1 small (9 oz) package cheese tortellini

Directions
1. Chop chicken into 1″ pieces and brown in oil (about 1 Tbl.) in a large pot.
2. While chicken is browning, clean and dice carrots.
3. When chicken is browned on all sides, add water, bullion cubes, carrots, celery and spices.
4. Cook approximately 10 minutes until carrots are tender.
5. Add tortellini and cook on low heat another 5 or 10 minutes.
6. Spoon into bowls and ENJOY!

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