Chicken Tortellini Soup

(Submitted by Cindy Duffy)

Since it is fall and the weather is turning colder I thought I'd send a couple of my family's favorite soup recipes. This one can actually be served hot or cold (in the summer). Notice: LOTS of veges, and NO added salt!


--3 medium zuchinni, halved lengthwise and sliced into 1/2 inch pieces.
--1 red pepper, sliced, diced, or coarsely chopped (however you like it)
--1 medium onion, cut in half and sliced
--8 cups (2 quarts) chicken broth
--2 cups sliced carrots
--1 lb. tortellini (I prefer Buitoni, fresh. Any flavor is fine, we use cheese)
--2 teaspoons dried basil
--1 teaspoon dried oregano
--1 teaspoon salt-free seasoning blend (Mrs. Dash)
--1/4-1/2 teaspoon pepper.
--2-3 cups cooked, chopped chicken

In large soup pot put 1 Tbsp. oil (I like to use olive) and sweat onion, carrots, and red pepper for about 3-4 minutes. Add chicken broth, zuchinni, and seasonings. Bring to a boil and add tortellini. Reduce heat and simmer, covered, for about 15 minutes or until tortellini and vegetables are nearly tender. Start checking after 10-12 minutes.

Stir in cooked chicken. Cover and cook for 5 minutes more or until pasta and veges are tender.

Yield: 8-10 main dish servings.

Serve with salad or fruit and some french bread. Yummmm!!!!