Tortellini is one of my favorite kinds of pasta to eat and I love how easily tortellini can elevate the flavors in homemade soups. As you may already know, making soups from scratch is one of my favorite things to cook and the endless amount of flavors, meats, and vegetable combinations that are possible to make excite my creative side. In my self-taught journey of learning how to cook I've come to realize that some of the easiest, quickest, and tastiest recipes are soups and some of my favorite healthy ones to cook when I don't feel like cooking are my chicken tortellini soup recipes. This variation of chicken tortellini soup is the version I cook when I don't mind chopping up some vegetables for the soup. My other version of chicken tortellini soup is the version I make when I don't feel like cooking anything that will take more than 8-10 minutes to cook. Both are delicious and perfect for a quick dinner that will have enough servings for lunch or dinner the next day.
Ingredients:
-1 cup chopped boneless skinless chicken breasts
-1/2 cup chopped celery
-1/2 cup chopped baby bella mushrooms
-1/2 cup chopped carrots
-16 oz. bag frozen cheese tortellini
-6 cups chicken broth
-1 tsp. McCormick Rotisserie Chicken Seasoning
-1 tsp. salt
-1 tbs. minced garlic
-1/2 tsp. dried thyme
-black pepper to taste
-parmesan for serving (opt)
Steps:
Bring broth to a boil. Add all ingredients, cover, and cook on low heat for 15 minutes. Serve with parmesan. Enjoy!
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